John Wayne Beef Biscuit

This hearty John Wayne Beef Biscuit casserole has been my go-to comfort meal when I want something satisfying for family dinners or easy entertaining. Layers of seasoned ground beef, tender biscuit crust, melty cheddar, and fresh vegetables come together with a creamy tangy sauce that balances a gentle Tex Mex kick. It’s a crowd pleaser that always brings everyone to the table with full plates and happy appetites.

I first discovered this recipe when prepping for a game day potluck and my family could not stop talking about it. Now every time I make it I know there will be clean plates and happy faces around the table.

Ingredients

• Ground beef: lean and 80 to 85 percent lean brings hearty protein and rich flavor for the best texture
• Taco seasoning: delivers the signature spice blend you know and love homemade or store bought both work wonderfully
• Biscuits: canned biscuits create a buttery quick crust that soaks up the juices large flaky style are best for texture
• Sour cream: brings tangy creaminess that balances the spice full fat is best for richness
• Mayonnaise: adds another layer of creamy richness and helps bind the layers real mayo provides the best flavor
• Cheddar cheese: shredded sharp cheddar melts beautifully for a bold cheesy hit freshly shredded is ideal
• Onion: adds sweetness and aromatic depth cook until soft for mellow flavor
• Tomatoes: fresh sliced add juiciness and acidity firm ripe tomatoes hold up well during baking
• Red bell pepper: offers a pop of color and sweet crunch choose crisp peppers without any soft spots
• Jalapeno peppers: canned jalapenos bring mild heat and Tex Mex zest drain well before adding to avoid excess moisture

Instructions

Prepare the Biscuit Crust:

Preheat the oven to 350 degrees Fahrenheit and place the rack in the center position. Spray a 13 by 9 inch glass baking dish and lay canned biscuit dough in a single layer pressing the biscuits together and working the dough about halfway up the sides. Place the dish on a baking sheet and bake for 12 to 15 minutes until the crust is just barely golden at the edges. Remove and set aside while keeping the oven hot.

Make the Taco Meat:

Set a skillet over medium heat and cook the ground beef until fully browned and crumbly. Drain any excess fat, stir in taco seasoning and the packet water amount, cook until flavors meld, then transfer to a bowl and set aside.

Mix the Creamy Layer:

In a bowl mix together sour cream, mayonnaise, half of the shredded cheddar cheese, and half of the sliced onions. Stir until smooth and creamy, then set aside for layering.

Sauté the Peppers and Onions:

Return the skillet to the stove and toss in the remaining onions and sliced red bell pepper. Sauté for three to four minutes until vegetables start to soften but still have some bite.

Assemble and Bake the Casserole:

Layer the parbaked biscuit crust with taco meat, a single layer of sliced tomatoes, the sautéed peppers and onions, drained jalapeno slices, and the creamy cheese mixture. Finish with the remaining cheddar cheese on top. Bake uncovered for 30 to 40 minutes until the biscuit crust edges are deeply golden and the cheese is bubbling and melted.

Every time I make this I look forward to the tangy creamy layer. That cool blend of sour cream and mayo with melted cheddar is a game changer. I remember when I first tasted it straight from the oven with my family gathered around the table. It turned a regular night into a little celebration.

Storage Tips

Cover any leftover casserole tightly with plastic wrap or foil in the baking dish or transfer to airtight containers. It keeps well in the fridge for about three days. You can reheat individual portions in the microwave or warm the whole dish in a low oven covered with foil until heated through. This casserole also freezes well. Wrap slices or portions tightly and freeze for up to two months. Defrost overnight in the fridge and reheat gently to keep the biscuit base from drying out.

Ingredient Substitutions

You can swap ground turkey or chicken for the beef to lighten up the dish. Greek yogurt can replace sour cream or mayonnaise for a tangier or slightly healthier touch. Feel free to use Colby Jack or Monterey Jack cheese instead of cheddar for a milder cheese flavor. For extra veggies, chopped zucchini or corn can be layered in without changing bake time.

Serving Suggestions

Serve this hearty casserole hot straight from the oven with a dollop of sliced avocado, fresh cilantro, or extra jalapenos on the side. A squeeze of lime and some salsa brings brightness to the dish. For a full Tex Mex meal, add a big green salad and some seasoned rice or beans. This casserole makes a great center for casual parties with chips on the table.

This casserole is perfect for feeding a crowd and makes excellent leftovers for the next day. It’s an easy, satisfying dish to lean on for weeknights or casual gatherings.

Common Recipe Questions

→ Can I use homemade seasoning instead of store-bought taco seasoning?

Yes, homemade seasoning blends work well and allow you to control spice levels and flavor, keeping the dish flavorful.

→ How can I ensure the biscuit crust doesn’t over-brown?

Use an oven thermometer and check the crust frequently after 12 minutes baking, removing once edges are lightly golden.

→ What is the best way to slice the vegetables for layering?

Slicing tomatoes, onions, and bell peppers thinly ensures even cooking and smooth blending of flavors during baking.

→ Can I substitute the sour cream and mayonnaise with other ingredients?

Greek yogurt or creamy cheese spreads can be used, but the original mix provides a balanced creaminess against the spicy notes.

→ Is it possible to prepare this dish ahead of time?

Yes, assemble the casserole up to the baking step and refrigerate for a few hours before baking to save time on serving day.