John Wayne Casserole Bake (Print Version)
# Ingredients:
→ Base Layer
01 -
2 1/4 cups Bisquick mix
02 -
1 cup water
→ Main Filling
03 -
2 pounds ground beef
04 -
1/2 cup white onion, diced
05 -
1 cup green bell pepper, diced
06 -
3 tablespoons taco seasoning
07 -
1 (10.5-ounce) can Rotel tomatoes with green chiles, undrained
08 -
1 1/2 cups frozen corn
→ Topping
09 -
1/2 cup sour cream
10 -
1/2 cup mayonnaise
11 -
1 1/2 cups Colby Jack cheese, shredded (divided)
# Instructions:
01 -
Preheat the oven to 350°F (175°C) and spray a 9x13-inch baking dish with nonstick cooking spray.
02 -
In a large bowl, combine the Bisquick mix and water until a dough forms.
03 -
Evenly spread the dough into the prepared baking dish using a spatula sprayed with nonstick cooking spray if needed.
04 -
In a large skillet over medium-high heat, cook the ground beef, onion, and bell peppers for 5-6 minutes or until the meat is browned. Drain any excess grease.
05 -
Stir in the taco seasoning, Rotel tomatoes with green chiles, and frozen corn. Cook for an additional 2-3 minutes.
06 -
Spread the meat mixture evenly over the dough in the baking dish.
07 -
In a small bowl, mix together the sour cream, mayonnaise, and 1 1/2 cups of shredded cheese.
08 -
Spread the sour cream mixture evenly over the meat layer. Sprinkle the remaining shredded cheese on top.
09 -
Bake uncovered in the preheated oven for 35-40 minutes, or until the cheese is melted and lightly browned.
10 -
Allow the casserole to cool for 5-10 minutes before serving.
# Notes:
01 -
Feel free to mix in Monterey Jack, Pepper Jack, or Cheddar for flavor variations.
02 -
Assemble and freeze the casserole unbaked or freeze individual cooked portions for reheating later.