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John Wayne Casserole

John Wayne Casserole

This bold John Wayne Casserole features layers of fluffy Bisquick biscuit dough, seasoned ground beef with tomatoes and corn, a creamy garlic cheese spread, and melted mozzarella and cheddar on top. Perfect for weeknight dinners or feeding a crowd.
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Prep Time 20 minutes
Cook Time 40 minutes
Resting Time 5 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner
Cuisine: American, Tex-Mex
Calories: 485
Ingredients Method Notes

Ingredients
  

For the Beef Layer
  • 1 pound lean ground beef
  • 2 cups water divided
  • 1 ounce taco seasoning about 1 packet
  • 1 cup diced yellow onion
  • 20 ounces Rotel diced tomatoes and green chilies drained
  • 12 ounces canned corn drained
For the Biscuit Base
  • 3 cups Bisquick baking mix
  • 1 cup water
For the Topping
  • 7.5 ounces Philadelphia whipped chive cream cheese or regular cream cheese softened
  • 1/2 cup mayonnaise
  • 1 tablespoon garlic powder
  • 1/2 teaspoon salt
  • 2 cups shredded mozzarella and cheddar cheese blend

Method
 

  1. Preheat your oven to 325°F. Grease a 9x13 inch baking dish with butter or cooking spray and set aside.
  2. In a large skillet over medium-high heat, add the ground beef. Break it up with a wooden spoon and cook until fully browned, about 6 to 8 minutes. Drain the grease thoroughly.
  3. Return the beef to the skillet and add 1 cup of water and the taco seasoning. Stir well and let simmer for 4 minutes until most of the liquid has been absorbed.
  4. Add the diced onion, drained Rotel tomatoes, and drained corn to the skillet. Stir everything together and reduce heat to low while you prepare the other layers.
  5. In a medium bowl, combine the Bisquick mix and 1 cup of water. Stir until a sticky dough forms. Do not overmix.
  6. Dump the Bisquick dough into the prepared baking dish and spread it out evenly across the bottom using your hands or a spatula.
  7. Spoon the ground beef mixture over the biscuit dough layer and spread it out evenly, reaching all corners of the dish.
  8. In a separate bowl, combine the cream cheese, mayonnaise, garlic powder, and salt. Beat with an electric mixer or whisk until smooth and creamy.
  9. Dollop the cream cheese mixture over the beef layer and spread it as evenly as possible using the back of a spoon. It's thick, so it won't cover perfectly, and that's okay.
  10. Sprinkle the shredded mozzarella and cheddar cheese evenly over the top of the casserole.
  11. Place the baking dish in the preheated oven and bake for 40 minutes, or until the cheese is melted and golden and the biscuit base is cooked through.
  12. Remove from the oven and let the casserole rest for 5 minutes before slicing and serving. This helps it set and hold together better.

Notes

Make-Ahead: Assemble the casserole completely, cover tightly, and refrigerate for up to 24 hours. Bake as directed, adding 5-10 extra minutes to the baking time.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven at 350°F.
Freezing: Freeze unbaked or baked casserole for up to 3 months. Thaw overnight in the refrigerator before baking or reheating.