John Wayne Casserole
There’s just something about casseroles that draws people to the table. And when the recipe has a name as bold as “John Wayne Casserole,” you know it’s gonna be good. This dish is packed with layers of ground beef and cheese, all baked together on top of a biscuit crust. It’s a guaranteed winner!
This casserole has everything you could want in a family-style meal. Savory ground beef, a cheesy topping, and a soft biscuit crust. But beyond all the delicious layers, it has an interesting name that always makes people curious.
The original John Wayne Casserole recipe was actually a vegetarian cheese and egg casserole that first appeared in a charity cookbook, “Cooking with Love from Cara and Her Friends,” published in 1979 and was contributed to the book by The Duke himself. Interestingly enough, it has evolved over the years into a Tex-Mex style ground beef casserole with a biscuit base.
Regardless of its origins or evolution, If you love hearty baked dishes like Loaded Baked Potato Casserole and Ham and Noodle Casserole, this one will surely become a staple in your dinner rotation. It’s easy to make, feeds a crowd, and has a nice kick from green chilies.
Recipe Snapshot
Cuisine: American
Cooking Method: Oven/Stovetop
Total Time: 1 Hour, 20 Minutes
Servings: 8
Primary Ingredient(s): Ground beef, biscuit mix, cream cheese, taco seasoning, cheddar cheese, tomatoes with green chilies
Skill Level: Easy
What You’ll Like About This Recipe
- Tasty layers of beef, cheese, and biscuit crust make this solid comfort food.
- The name grabs people’s attention, but the flavor keeps them coming back.
- Taco seasoning, green chilies, and cheese add a tasty Tex-Mex kick.
- Leftovers reheat very well.
Ingredient Notes
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- Ground Beef – My preference for ground beef will always be 80/20 ground chuck. In my opinion, the slightly higher fat content gives a better overall flavor to any recipe. Feel free to use a lower fat hamburger meat if you prefer or even substitute with ground turkey for a super low-fat option.
- Biscuit Mix – I think that baking mixes such as Bisquick or Pioneer are super shortcuts for this recipe. If you’re unfamiliar with them, they’re commercial mixes of flour, leavening agents (like baking powder), salt, and a small amount of shortening. They’re widely available in American grocery stores. You could just as easily make up your favorite biscuit recipe and use that.
- Taco Seasoning – You can use a store-bought packet like Old El Paso taco seasoning or use my homemade taco seasoning mix recipe.
- Diced Tomatoes with Green Chilies – You can’t beat the canned Rotel brand for ease of use. The ratio of tomatoes to chilies is just right, and it’s available in mild, medium (original), and hot to suit your personal preference.
- Cheddar Cheese – I prefer a good sharp cheddar for this casserole. And I’ll always freshly grate it myself for the best melt and texture. The packaged, shredded cheese has a coating to prevent clumping, which often affects the cheese’s melt-ability.
- Whipped Cream Cheese & Mayonnaise – I use a mixture of both Philadelphia cream cheese and mayonnaise (Duke’s, of course!) for a rich, creamy layer that nicely balances the spice.
- Diced Green Chilies – You’ll already have some green chilies from the Rotel, but adding a few more won’t hurt anything! If you can get them, you’ll love the taste of Hatch green chilies in this.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How I Make John Wayne Casserole
- Start by preheating the oven to 350°F. Grease or spray a 9×13-inch baking dish and set it aside for now.
- In a medium bowl, stir together the baking mix and water until you get a soft dough. It will be a little sticky, but that’s okay.
- Press the dough evenly into the bottom of the greased baking dish, making sure it covers the whole surface.
- Pop the dish into the oven and let the biscuit layer bake for about 15 minutes. It should puff up a bit and firm up, but shouldn’t be cooked through or brown at this stage. Take it out and set it aside.
- While the crust is baking, use a large skillet to cook the ground beef and onions over medium heat. Stir occasionally and let them cook until the beef is browned and the onions are nice and soft. This should take about 8-10 minutes.
- Drain off any excess grease, then stir in the salt, pepper, and taco seasoning. Mix well, then set the skillet aside.
- In a separate bowl, mix together the whipped cream cheese, mayonnaise, 1 cup of shredded cheddar, the Rotel tomatoes, and the extra green chilies if you decided to use them.
- Stir everything together until it’s smooth and well combined.
- Spread the cooked ground beef mixture evenly over the crust.
- Next, spread the cheese mixture right on top of the beef layer, making sure it covers everything evenly.
- Sprinkle the remaining shredded cheddar across the top for a golden, cheesy finish.
- Bake for 35-40 minutes or until the top is bubbly and beautifully golden.
- Once it’s done, take the casserole out of the oven and let it rest for about 5 to 10 minutes. This helps everything set up so it slices nicely.
- If you want to dress it up a bit, sprinkle some fresh parsley on top and add sliced jalapeños for a little extra kick before serving.
Recipe Success Tips
- I find that it’s important to time the initial baking of the crust accurately. The biscuit layer should be set but not fully cooked or golden brown before adding the toppings. Remember, it will bake again for 35-40 minutes after you add the toppings. If you overbake it initially, it can be dry when the casserole is finished.
- Consider taking a few minutes to freshly grate the cheddar cheese. In my experience, pre-shredded cheese doesn’t melt as smoothly because of its anti-caking coating.
- Be sure to let the casserole rest before serving. It needs a few minutes to cool and settle. That cooling time makes it much easier to cut into neat portions.
- I always adjust the spice level in this recipe to suit whomever I’m serving. If you like things on the mild side, choose mild Rotel and mild taco seasoning, and leave off the additional green chilies and jalapenos. On the other hand, if your folks like it spicy, go for the hot stuff! This recipe can go from very mild to as hot as you like!
Recipe Variations
I often tweak this casserole depending on what I have on hand or who I am cooking for. Here are a few ways to customize it:
- Swap the ground beef for ground turkey or chicken if you want a lighter version.
- Try different cheeses. While I love sharp cheddar, Monterey Jack, Colby-Jack, or Pepper Jack all work well.
- Cut back the ground beef to 1 1/2 pounds and add a can of drained black beans or pinto beans.
- I sometimes add a little sour cream (about 1/2 cup) into the cheese mixture.
Suggested Menus
Tex-Mex Night:
- Basic Salsa and Guacamole with tortilla chips
- John Wayne Casserole
- Mexican Street Corn Salad
- Egg Custard Pie for dessert
Southern Homestyle Dinner:
- Fresh Salad Greens with Vinaigrette
- John Wayne Casserole
- Cowgirl Beans
- Butterscotch Pudding for dessert
How to Make (or Prep) Ahead
I often prep the individual layers of this casserole ahead of time. Here’s how:
- The initial bake of the biscuit crust can be done up to a day in advance. Cool it, cover tightly, and store it at room temperature.
- Cook the ground beef mixture, let it cool, then store it in an airtight container in the refrigerator for up to two days.
- Mix everything together for the cheese layer, cover, and refrigerate until you’re ready to assemble the casserole.
- When you’re ready to bake, assemble the layers as directed, adding a few extra minutes to the baking time if the ingredients are cold from the fridge.
I have also successfully baked the casserole, cooled, and frozen it (it keeps for up to 3 months). Thaw and reheat when ready to serve.
How to Store & Reheat
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Warm in a 350°F oven for 15 minutes or microwave individual portions.
- Wrap in foil and freeze. Reheat in the oven at 350°F until heated through.
More Recipes You’ll Like
If you’re in the mood for more Southwest-inspired dishes, here are a few more recipes from the blog that I think you’ll enjoy:
- You can’t go wrong with a bowl of my Texas Caviar. It’s light, zesty, and perfect for scooping with tortilla chips.
- My Slow Cooker Southwestern Pork Stew is full of rich, bold flavor and makes a cozy dinner on a cool day.
- If you love a good party dip, this Refried Bean Dip with layers of beans, cheese, and spice is a guaranteed crowd-pleaser.
- For something that’s easy to make and always a hit, try the Southwest Pulled Pork Sliders.
Questions About John Wayne Casserole
Yes, you can. Substitute the ground beef with alternatives like pinto beans, black beans, or lentils.
You can do a couple of things to keep the biscuit base from becoming soggy. 1) Be sure to drain any excess fat from the cooked ground beef, 2) Let the baked biscuit layer cool a little longer before adding the toppings, and 3) Lightly drain the tomatoes before mixing them into the cheese layer.
Of course! You can make your own by combining 2 ½ cups of flour, 1 tablespoon baking powder, and ½ teaspoon salt.
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
Thank you for stopping by. It means a lot to have you here.
Recipe
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John Wayne Casserole
Ingredients
- 2 ½ cups baking mix (Bisquick recommended)
- ⅔ cup water
- 2 pounds ground beef (or ground turkey)
- 1 cup onion diced
- Salt and pepper to taste
- 1 ounce taco seasoning (1 packet of purchased seasoning, or 3 tablespoons homemade)
- ½ cup whipped cream cheese
- ½ cup mayonnaise
- 1 cup shredded cheddar cheese (for cheese layer)
- 1 cup diced tomatoes with green chilies (Rotel recommended)
- 4 ounces diced green chiles (1 small can) optional
- 1 ½ cups shredded cheddar cheese (for topping)
- chopped fresh parsley for garnish
- sliced Jalapeño peppers for garnish
Instructions
- Preheat the oven to 350°F (175°C). Spray or grease a 9×13 baking dish and set it aside.
- In a medium bowl, combine the baking mix with water. Stir until a soft dough forms.2 ½ cups baking mix, ⅔ cup water
- Press the dough evenly into the bottom of the prepared baking dish.
- Place the dish in the preheated oven and bake for 15 minutes, or until the biscuit crust firms and slightly puffs (Note: it doesn't need to be completely cooked or brown at this point). Remove the dish from the oven and set aside.
- While the dough is baking, cook the ground beef and onions in a large skillet over medium heat until the beef is browned and the onions are soft (about 8-10 minutes).2 pounds ground beef, 1 cup onion
- Drain any excess fat. Stir in the salt, pepper, and taco seasoning. Set aside.Salt and pepper, 1 ounce taco seasoning
- In a separate bowl, mix together the whipped cream cheese, mayonnaise, 1 cup of shredded cheese, Rotel tomatoes, and additional green chilies (if using).½ cup whipped cream cheese, ½ cup mayonnaise, 1 cup shredded cheddar cheese, 1 cup diced tomatoes with green chilies, 4 ounces diced green chiles
- Stir until thoroughly combined.
- Spread the ground meat filling evenly over the biscuit layer.
- Evenly spread the cheese mixture over the ground beef layer.
- Sprinkle the remaining shredded cheese evenly over the top.1 ½ cups shredded cheddar cheese
- Bake for 35-40 minutes, until the top is golden and bubbly.
- Remove from the oven and cool for 5 to 10 minutes.
- Garnish with fresh parsley and sliced jalapenos (if desired) before serving.chopped fresh parsley, sliced Jalapeño peppers
Notes
- Make a Bisquick substitute by combining 2 ½ cups of flour, 1 tablespoon baking powder, and ½ teaspoon salt.
- Store leftovers in an airtight container in the fridge for up to 4 days. Warm in a 350°F oven for 15 minutes or microwave individual portions.
- Wrap in foil and freeze. Reheat in the oven at 350°F until heated through.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
I’m Lana Stuart, an award-winning cookbook author, food blogger, and lifelong cook raised deep in Southwest Georgia. I started Lana’s Cooking in 2009 to share the tried-and-true recipes I grew up with. Around here, the food is full of flavor, the traditions run deep, and there’s always room at the table.