The John Wayne Casserole holds a special place in my heart, as it embodies everything that comfort food should be hearty, flavorful, and oh so satisfying. I still remember the first time I enjoyed this dish at a family gathering. The blend of ground beef, vibrant vegetables, and creamy cheese was an instant hit, sparking joy and conversations around the table. This casserole is perfect for family dinners, game days, or any occasion where you want to serve something that will warm your loved ones from the inside out. Each bite is a reminder that food brings people together, and with this recipe, you can create a memorable meal that everyone will adore.
Ingredients:
- 1 pound ground beef
- 1 medium onion, chopped
- 1 medium bell pepper, chopped
- 1 (10-ounce) can diced tomatoes with green chilies (like Rotel), drained
- 1 packet taco seasoning
- 1 (8-ounce) can refrigerated biscuits
- 1 cup sour cream
- 1 cup mayonnaise
- 1 packet ranch dressing mix
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 (4-ounce) can sliced jalapeños (optional)
Preparation:
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). This ensures that your casserole will bake evenly and become wonderfully bubbly.
Step 2: Cook the Beef and Veggies
In a large skillet over medium heat, brown the ground beef until fully cooked, breaking it apart as it cooks. Drain any excess fat, then add the chopped onion and bell pepper. Sauté until the vegetables are tender, about 5 minutes.
Step 3: Add the Flavor
Stir in the drained diced tomatoes and taco seasoning. Mix well and let it simmer for another 2-3 minutes to allow the flavors to meld together.
Step 4: Prepare the Creamy Mixture
In a medium bowl, combine the sour cream, mayonnaise, and ranch dressing mix. Stir until smooth and set aside.
Step 5: Assemble the Casserole
In a greased 9×13-inch baking dish, spread half of the ground beef mixture at the bottom. Tear the refrigerated biscuits into pieces and place them on top of the beef mixture. Spoon the remaining beef mixture over the biscuits, followed by the creamy ranch mixture. Top it all off with shredded cheddar and Monterey Jack cheeses, and sprinkle sliced jalapeños on top if you like a bit of heat.
Step 6: Bake
Bake the casserole in the preheated oven for about 30-35 minutes, or until the biscuits are golden brown and the cheese is bubbly and melted. Let it cool for a few minutes before serving.
Variations:
- Vegetarian Option: Substitute the ground beef with black beans or lentils and add extra veggies like zucchini or corn for a hearty vegetarian version.
- Spicy Twist: If you enjoy a kick, mix in diced green chiles or additional jalapeños, or use spicy taco seasoning.
- Different Cheeses: Feel free to experiment with different cheese blends, such as pepper jack for added flavor or mozzarella for a milder taste.
Cooking Note:
- Biscuit Texture Tip: To achieve a perfect biscuit texture, make sure not to overcrowd the dish with the beef mixture. The biscuits need room to rise and bake properly.
- Avoid Soggy Bottoms: If the mixture is too watery, the biscuits may not bake properly. Ensure to drain the tomatoes well and adjust the ranch mixture to your preference.
Serving Suggestions:
- Side Ideas: Serve this casserole with a simple green salad or coleslaw for a refreshing contrast. Garlic bread or cornbread is also an excellent accompaniment for soaking up the delicious flavors.
- Beverage Pairing: Pair this comforting dish with a chilled lager or a refreshing iced tea to balance the richness of the casserole.
- Garnishes: Consider topping the casserole with fresh cilantro or green onions before serving for a pop of color and extra flavor.
Tips:
- Meal Prep: This casserole can be prepared ahead of time. Simply assemble it, cover with foil, and refrigerate until ready to bake. Increase the baking time by about 10 minutes if baking from cold.
- Leftover Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
- Freezing: You can freeze the unbaked casserole for up to 2 months. Just be sure to cover it tightly with plastic wrap and foil. When ready to bake, thaw in the refrigerator overnight and bake as directed.
Prep Time:
- 15 minutes
Cooking Time:
- 35 minutes
Total Time:
- 50 minutes
Nutritional Information (Per Serving):
- Calories: 600
- Protein: 28g
- Sodium: 880mg
FAQs:
Q: Can I make this casserole in advance?
A: Yes! You can assemble it ahead of time and refrigerate it until you’re ready to bake. Just remember to adjust the baking time accordingly.
Q: What if I don’t have ranch dressing mix?
A: If you don’t have ranch dressing mix on hand, you can make a quick substitute using dried herbs like dill, parsley, and garlic powder.
Q: How can I store leftovers?
A: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven.
Q: Can I use fresh vegetables instead of canned?
A: Absolutely! Fresh vegetables can be used in place of canned tomatoes. Just sauté them until tender before adding to the mixture.
Success Stories:
- “I made the John Wayne Casserole for a potluck, and it was gone in minutes! Everyone asked for the recipe. This will definitely be a regular in our house!” – Emily R.
- “My kids loved this casserole, especially the cheesy topping. It’s so easy to make, and the flavors are incredible. Thank you for sharing!” – Ryan T.
Conclusion:
The John Wayne Casserole is a true comfort food that brings warmth and joy to any table. With its hearty ingredients, creamy ranch flavor, and gooey cheese, it’s sure to become a favorite in your household. I encourage you to try this recipe and experience the smiles it brings to your family and friends. Don’t forget to share your thoughts and any variations you come up with; I’d love to hear your stories! For more delicious comfort food recipes, explore our collection and discover new family favorites.
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John Wayne Casserole
- Total Time: 50 minutes
Ingredients
Ingredients:
- 1 pound ground beef
- 1 medium onion, chopped
- 1 medium bell pepper, chopped
- 1 (10-ounce) can diced tomatoes with green chilies (like Rotel), drained
- 1 packet taco seasoning
- 1 (8-ounce) can refrigerated biscuits
- 1 cup sour cream
- 1 cup mayonnaise
- 1 packet ranch dressing mix
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 (4-ounce) can sliced jalapeños (optional)
Instructions
Preparation:
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). This ensures that your casserole will bake evenly and become wonderfully bubbly.
Step 2: Cook the Beef and Veggies
In a large skillet over medium heat, brown the ground beef until fully cooked, breaking it apart as it cooks. Drain any excess fat, then add the chopped onion and bell pepper. Sauté until the vegetables are tender, about 5 minutes.
Step 3: Add the Flavor
Stir in the drained diced tomatoes and taco seasoning. Mix well and let it simmer for another 2-3 minutes to allow the flavors to meld together.
Step 4: Prepare the Creamy Mixture
In a medium bowl, combine the sour cream, mayonnaise, and ranch dressing mix. Stir until smooth and set aside.
Step 5: Assemble the Casserole
In a greased 9×13-inch baking dish, spread half of the ground beef mixture at the bottom. Tear the refrigerated biscuits into pieces and place them on top of the beef mixture. Spoon the remaining beef mixture over the biscuits, followed by the creamy ranch mixture. Top it all off with shredded cheddar and Monterey Jack cheeses, and sprinkle sliced jalapeños on top if you like a bit of heat.
Step 6: Bake
Bake the casserole in the preheated oven for about 30-35 minutes, or until the biscuits are golden brown and the cheese is bubbly and melted. Let it cool for a few minutes before serving.
Notes
- Biscuit Texture Tip: To achieve a perfect biscuit texture, make sure not to overcrowd the dish with the beef mixture. The biscuits need room to rise and bake properly.
- Avoid Soggy Bottoms: If the mixture is too watery, the biscuits may not bake properly. Ensure to drain the tomatoes well and adjust the ranch mixture to your preference.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: 600
- Sodium: 880
- Protein: 28