I made this John Wayne casserole on a lark and it ended up being one of the best one-pan meals I've discovered!
Ingredients
- refrigerated biscuits: 1 can (16.3 ounce can)
- ground beef: 2 pound
- taco seasoning: 1 pack (1 ounce pack)
- water: 0.75 cup
- medium onion, halved and: 1 piece (sliced)
- medium red bell pepper, halved and sliced (1 1/2 cups): 1 piece
- sour cream: 0.5 cup
- mayonnaise: 0.5 cup
- ounces shredded Cheddar cheese: 8 piece (divided)
- medium tomatoes: 2 piece (sliced)
- Jalapeno peppers: 1 jar (drained, 4 ounce jar, sliced, optional)
Metric Conversion
Stages of cooking
-
Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C) and lightly grease a 9x13-inch baking pan. ALLRECIPES/VICTORIA JEMPTY
-
Place and press biscuit dough into the bottom of the baking pan and halfway up the sides. ALLRECIPES/VICTORIA JEMPTY
-
Bake in the preheated oven until lightly browned, 15 to 20 minutes. Leave the oven on. ALLRECIPES/VICTORIA JEMPTY
-
Meanwhile, heat a nonstick skillet over medium-high heat and cook ground beef until browned and crumbly, about 5 minutes. Drain fat. Stir in taco seasoning and water. Bring to a boil, reduce heat, and simmer, stirring occasionally, for 5 minutes. Transfer cooked meat to a bowl and wipe out the skillet. ALLRECIPES/VICTORIA JEMPTY
-
Add onion and bell peppers to the same skillet and cook over medium heat until slightly tender, about 5 minutes. ALLRECIPES/VICTORIA JEMPTY
-
Combine sour cream, mayonnaise, 1/2 of the Cheddar cheese, and 1/2 of the onion-pepper mixture in a bowl. ALLRECIPES/VICTORIA JEMPTY
-
Layer browned meat, tomatoes, onion-pepper mixture, jalapeño peppers, and sour cream mixture on top of prebaked biscuit dough. Sprinkle with remaining Cheddar cheese. ALLRECIPES/VICTORIA JEMPTY
-
Bake uncovered in the preheated oven until cheese is lightly browned and bubbly, 30 to 40 minutes. ALLRECIPES/VICTORIA JEMPTY
