John Wayne Casserole

JOHN WAYNE CASSEROLE INGREDIENTS

2 pounds ground beef, browned, crumbled and drained
1 ( 1 ounce) packet taco seasoning
¾ cups of water
a small onion, sliced thin in about 1-inch pieces
1 red bell pepper, sliced thin in about 1-inch pieces
2 ¼ cups Bisquick
⅔ cup of water
½ cup mayonnaise
½ cup sour cream
8 ounces sharp cheddar cheese, shredded and divided
2 Roma tomatoes, sliced thin
1 4-oz. can diced green chiles

COOKING METHOD

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First, preheat your oven to 325 degrees F. Lightly spray a 9×13-inch baking dish with non-stick cooking spray.
Next, in a 12-inch skillet, brown the ground beef until thoroughly cooked, then drain and return to the skillet.  


Add ¾ cup water, the taco seasoning packet and bring to a boil. Add the onion and the peppers.
Turn down the heat and simmer for three to five minutes, or until the onions and peppers begin to soften. Set aside.
In a small bowl mix together the biscuit mix and ⅔ cup water to make a soft dough.
Now, press the dough into the bottom and up the sides about ½ inch in the prepared baking dish.
The dough is sticky, so I used parchment paper to press it out on the bottom. Because of this, I also used a spatula to bring it up the sides. John Wayne casserole is all about layers, so, get ready to create your dish!
Now you’ll want to use a small mixing bowl to combine the mayonnaise, the sour cream, and half the cheese. Set aside.



Spread the beef mixture evenly over the biscuit layer. Evenly layer the sliced tomatoes over the beef mixture.






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INGREDIENTS

•  2 pounds ground beef, browned, crumbled and drained
  
  
•  1 1-oz. packet taco seasoning
  
  
•  ¾ cups water
  
  
•  1 small onion, sliced thin in about 1 inch pieces
  
  
•  1 red bell pepper, sliced thin in about 1 inch pieces
  
  
•  2 ¼ cups Bisquick mix
  
  
•  ⅔ cup water
  
  
•  ½ cup mayonnaise
  
  
•  ½ cup sour cream
  
  
•  8 ounces sharp cheddar cheese, shredded and divided
  
  
•  2 Roma tomatoes, sliced thin
  
  
•  1 4-oz. can green chiles
  
  

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INSTRUCTIONS

[list="box-sizing: inherit; font-family: inherit; font-size: 16px; font-weight: inherit; font-style: inherit; vertical-align: baseline; margin-right: 0px; margin-left: 0px; padding-right: 0px; padding-left: 0px; border: 0px; outline: 0px; background: transparent; list-style: none; overflow-wrap: break-word;"][*]Preheat oven to 325 degrees F. Lightly spray a 9x13-inch baking dish with non-stick cooking spray.

[*]In a 12-inch skillet brown the ground beef until thoroughly cooked, then drain and return to the skillet. Add ¾ cup water, the taco seasoning packet and bring to a boil. Add the onion and the peppers. Turn down the heat and simmer for three to five minutes, or until  the onions and peppers begin to soften. Set aside

[*]In  a small bowl mix together the biscuit mix and ⅔ cup water to make a soft dough. Press the dough into the bottom and up the sides about ½ inch in the prepared baking dish. The dough was a little sticky so I used parchment paper to press it out on the bottom, and I used a spatula to bring it up the sides.

[*]In a small bowl mix together the mayonnaise, the sour cream and half the cheese. Set aside.

[*]Spread the ground beef mixture evenly over the biscuit layer. Evenly layer the sliced tomatoes over ground beef mixture. Evenly layer the green chilies over the tomatoes. Evenly spread the sour cream mixture over the green chilies. Top with remaining cheese.

[*]Bake for 30 to 35 minutes or until edges are lightly browned.

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MEET CRISSY

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I love Jesus, my family, and cooking-up some good old-fashioned recipes.
 
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