John Wayne Casserole made with beef, Bisquick, taco seasoning, sour cream, cheese, and peppers. A hearty, no-fuss comfort food classic.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
So, I wasn’t looking for a new dinner obsession. I wasn’t scrolling Pinterest like a woman possessed or battling 5pm dinner panic. Nope. I was sitting on the floor with a glass of wine, minding my own business, when someone in a Facebook group casually dropped the words John Wayne Casserole into a post.
And my brain went: Wait… is that a thing? Like THE John Wayne? What kind of casserole would he even eat? Something smoky? With a gun-shaped cheese topping? I Googled it—obviously—and the moment I saw beef, Bisquick, taco seasoning, and layers of creamy, cheesy stuff, I was in.
I made it that night with zero expectations. Spoiler: it slapped. Like, warm blanket after a crappy day, cancel-your-dinner-reservations good. Now it’s a regular at our table—right up there with my mom’s lasagna and that random chili I made once that everyone pretends is legendary even though I definitely forgot the cumin.
Why You’ll Love This John Wayne Casserole Recipe?
I’ve made a lot of casseroles in my day. Some are fine. Some are “meh.” This one? It’s memorable. It’s got bold, slightly spicy meat layered over a soft, biscuit-like crust, topped with a tangy, creamy blend of mayo, sour cream, and cheese. There’s a bit of crunch from the onions and peppers, a kiss of heat from the chilies, and a full-on flavor bomb happening in every bite.
Is it elegant? No. Is it rustic, messy, and makes you want to go back for thirds while standing over the stove with a fork? Absolutely. It’s the kind of dish that brings you back to center. The kind that doesn’t care if your day was a mess or if the laundry’s still in the basket. It just wants you fed and happy.
Ingredient Notes:
Let’s break this down. No fancy stuff. Just real-deal ingredients that know what they’re doing.
-
2 lbs lean ground beef – Go with 85/15 if you can. Juicier = better.
-
1 packet taco seasoning – Store-bought or homemade. I’m not judging.
-
¾ cup water – It helps blend everything together. It’s the glue.
-
1 small onion, diced – Adds bite and sweetness. Skip if your kids rebel.
-
1 green pepper, diced – The freshness balances the meat. Plus: color.
-
2¼ cups Bisquick + ⅔ cup water – That soft biscuit base you never knew you needed.
-
½ cup mayonnaise + ½ cup sour cream – I KNOW. But just… trust it. It works.
-
1 package shredded cheddar cheese – Sharp is best. And yes, use the whole bag.
-
1 can diced green chilies – Just enough heat to keep things interesting.
Optional: extra cheese on top. Because why not?
How To Make John Wayne Casserole?
Step 1: Preheat your oven.
325°F. Don’t forget to grease your 9×13″ pan or you’ll regret it later during cleanup. Learned that one the hard way.
Step 2: Brown your beef.
Get a big ol’ skillet, cook the beef till it’s no longer pink. Drain the grease. Toss it back in the pan with taco seasoning and water. Stir it up, then add in the onions and peppers. Let everything simmer until the house starts smelling like you’re winning at life.
Step 3: Mix your biscuit base.
In a bowl, stir together the Bisquick and water. It’ll be sticky. That’s fine. Press it into the bottom of your pan. Doesn’t have to be perfect—this ain’t a baking show.
Step 4: Make the creamy layer.
Mix the sour cream, mayo, and half your cheese in another bowl. Try not to eat it by the spoonful. (Or do. You’re home. Who’s watching?)
Step 5: Build your layers.
Spread the beef mixture over your Bisquick base. Add the green chilies. Then smooth that creamy cheese blend right on top. Sprinkle the rest of the cheddar like you mean it.
Step 6: Bake it up.
Bake for 30–35 minutes. You’ll know it’s done when it’s golden and bubbling and smells like you want to live inside your oven.
Step 7: Let it rest (if you can wait).
Give it 5–10 minutes before serving. Or just dive in. I’ve done both. No regrets.
Want To Save This Recipe?
Storage Options:
-
Fridge: Keeps well for 3–4 days. Reheat in the microwave or oven. Still tastes amazing.
-
Freezer: Yep. Cool it down, wrap it tight, and freeze for up to 2 months. Makes a great emergency dinner.
Tip: Slice into individual portions before freezing. Future you will be so grateful.
Variations and Substitutions:
I don’t always follow recipes to the letter. I improvise. You should too. Here’s what’s worked:
-
Out of Bisquick? I’ve used crescent roll dough. It was a little sweeter, but still delish.
-
No beef? Ground turkey, chicken, or even crumbled tofu work. Just season well.
-
Not into mayo? Use extra sour cream or sub in Greek yogurt.
-
Spice lover? Add jalapeños or hot sauce. Pepper jack is fun, too.
-
Veggie boost? Throw in corn, black beans, or sautéed mushrooms. Bulk it up and stretch your servings.
What to Serve with John Wayne Casserole?
-
Simple salad: Something green and crisp to balance the richness.
-
Tortilla chips + salsa: A little crunch on the side? Always.
-
Mexican rice or elote-style corn: If you’re going full Tex-Mex, lean in.
-
A good beer or cold glass of sweet tea: That’s the vibe, y’all.
Frequently Asked Questions:
Where’d the name come from?
Word is, John Wayne submitted a version of this to a 1970s charity cookbook. It’s been tweaked over the years, but his name stuck.
Can I prep it ahead of time?
Yes! Assemble, cover, and chill. Then bake when ready. Perfect for make-ahead dinners or lazy Sundays.
Can I double the recipe?
Yep. Use a big roasting pan or two baking dishes. It’s a potluck hero.
I’ll be honest—this John Wayne Casserole kinda snuck into my life and never left. It’s not flashy. It’s not trendy. But it’s warm, filling, and always hits the spot.
Have you made it? Swapped in your own twist? Ate half the pan while standing at the stove? Same. Tell me all about it—I seriously love hearing your casserole chaos stories.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
John Wayne Casserole
Ingredients
- 2 pounds lean ground beef
- 1 packet taco seasoning
- ¾ cup water
- 1 small onion finely diced
- 1 green bell pepper diced
- 2¼ cups Bisquick baking mix
- ⅔ cup water for Bisquick dough
- ½ cup mayonnaise
- ½ cup sour cream
- 2 cups shredded cheddar cheese approximately one package, divided
- 1 can 4 oz diced green chilies
- Non-stick cooking spray
Instructions
Preheat the oven.
- Set the oven to 325°F (163°C). Lightly grease a 9x13-inch baking dish with non-stick cooking spray and set aside.
Prepare the ground beef mixture.
- In a large skillet over medium heat, brown the ground beef until fully cooked. Drain excess fat. Return the beef to the skillet, then stir in the taco seasoning and ¾ cup of water. Mix well. Add the diced onion and green bell pepper. Simmer for 3 to 5 minutes until the vegetables are slightly softened. Remove from heat and set aside.
Prepare the biscuit base.
- In a mixing bowl, combine the Bisquick baking mix with ⅔ cup of water. Stir until a soft dough forms. Press the dough evenly into the bottom and slightly up the sides of the prepared baking dish using your hands or parchment paper.
Make the creamy cheese mixture.
- In a separate bowl, mix together the mayonnaise, sour cream, and half of the shredded cheddar cheese. Stir until well combined.
Assemble the casserole.
- Spread the ground beef mixture evenly over the biscuit base. Top with the diced green chilies. Spread the creamy cheese mixture over the chilies, smoothing it gently with a spatula. Sprinkle the remaining cheddar cheese over the top.
Bake the casserole.
- Place the dish in the preheated oven and bake for 30 to 35 minutes, or until the cheese is melted and the edges are lightly browned.
Serve.
- Allow the casserole to cool slightly before slicing. Serve warm, optionally garnished with additional sour cream, chopped tomatoes, or sliced jalapeños.
Notes
- Substitute the Bisquick baking mix with a certified gluten-free biscuit or all-purpose baking mix.
- Confirm that the taco seasoning is labeled gluten-free, as some commercial brands may contain wheat-based thickeners.
- Ensure the green chilies, mayonnaise, and sour cream are free of additives that may contain gluten.
- All other ingredients (ground beef, vegetables, cheddar cheese) are naturally gluten-free, but it's advisable to check all labels for cross-contamination warnings.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
