John Wayne Casserole


John Wayne Casserole

Recipe by Julia Pacheco Course: MainCuisine: AmericanDifficulty: Easy


Prep time


Cooking time



Yummy biscuit crust is topped with delicious layers of ground beef, veggies, and lots and lots of cheese. This John Wayne Casserole will become a family favorite!


  • 1 lb ground beef

  • 1/2 white onion, diced

  • 1 1/2 tbsp taco seasoning

  • 1/4 cup water

  • 1 can Rotel Diced Tomatoes and Green Chiles

  • 1 can corn, drained

  • 1 cup shredded sharp cheddar cheese

  • 1 cup mozzarella cheese

  • Bisquick Mixture
  • 2 cups Bisquick

  • 1 cup water

  • Creamy Mixture
  • 1/4 cup mayonnaise

  • 7.5 oz chive and onion cream cheese

  • 1/8 tsp pepper

  • 1/8 tsp garlic powder

  • Toppings (optional)
  • chopped cherry tomatoes

  • sour cream

  • more cheese

  • cilantro


  • Preheat oven to 325โ„‰.
  • Add the ground beef and onion to a skillet over medium-high heat, and cook until the beef is cooked through. Remove any excess grease, then add in the taco seasoning and water and simmer for 3 minutes. Add in the can of Rotel, can of corn, and stir to combine.
  • Make the Bisquick mixture by combining the Bisquick and water in a small bowl. Stir until well combined and set aside.
  • Whisk the ingredients for the creamy mixture together in a small bowl. Set aside.
  • Grease a 9×13 baking dish with non-stick spray. Spread the Bisquick mixture evenly in the bottom of the pan. Pour the ground beef mixture on top, then spread the creamy mixture over the ground beef, then sprinkle with the cheddar and mozzarella. Bake for 40 minutes. Let sit for 10 minutes. Top with your favorite toppings and enjoy!

Recipe Video


  1. HUGE smiles at our house for this one. And it became a meal two-fer. I got started late trying to make this for lunch, and decided to just make a half recipe in an 8×8 pan for supper, using the other half of the meat/onion/Rotel mixture (before adding corn) as filling for lunchtime hardshell tacos. Continued on late in the afternoon with prep of the crust and creamy topping mixtures.

    My total prep time was longer because I did not want to go grocery shopping so chose to use a homemade taco-spice combo, a homemade Bisquick-equivalent (one that used butter) and an onion & chive cream cheese using ingredients on-hand, that started with a block of plain cream cheese.

    • Two years later and another John Wayne casserole enjoyed (along with, again, the half-recipe of meat mixture as tacos for lunch.) I sliced an avocado and also had some chopped cucumber and small tomatoes to serve as cold sides for the meal.

  2. My wife and I were amazed at the taste of this dish. My wife does usually doesn’t like chilis but in this case she wanted seconds. We added sour cream as a side dip. Thank you for putting this recipe out for all to try.

  3. Jayne Savage

    I found you on YouTube and I’m so glad I tried this recipe! It is so easy and absolutely delicious. My husband loves it, too. This will definitely be a staple in our monthly menu rotation. I can’t wait to try more of your recipes. Thanks for sharing them!

  4. I love this recipe Thank you so much ๐Ÿ™‚
    Patty from the Pacific NW

  5. This is without a doubt, one of the most delicious and easy recipes I have ever made and eaten. Oh my gosh.
    The only thing I would suggest is make sure you keep the cheese separate until the end and do not include it in the creamy mixture….(like I did) and then just sprinkle it over the top right before you bake it. It is simply divine.

  6. Kimberly Estes

    This is one of my husbands most requested dinners! So delicious and filling! ((Just leave out the shredded cheeses from creamy mixture as those will go on top of casserole)) thank you for another delicious recipe ๐Ÿคฉ

  7. A go-to even the 1.5 year old loves! I’m always following Julia for new ideas!

  8. This is another one of your recipes that my family, especially my husband, adores!

  9. Sincerely B

    My husband and son love this recipe and its so easy to put together! Do you know if it’s possible to make this as a freezer casserole? Have you experimented with that a bit? I’d love to just have one ready to go in the freezer but not sure how the bisquick would hold up being thawed and reheated….. thanks for any input!

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