John Wayne Beef Biscuit (Printer-Friendly)
Seasoned beef with cheddar, tomatoes, and creamy layers atop a golden biscuit crust for a satisfying meal.
# What You’ll Need:
→ Meat
01 -
1 pound lean ground beef (80-85% lean)
→ Seasonings
02 -
1 packet (1 oz) taco seasoning
→ Biscuits
03 -
1 can (16.3 oz) large flaky style canned biscuits
→ Dairy
04 -
1/2 cup sour cream (full fat)
05 -
1/4 cup mayonnaise (real mayo)
06 -
2 cups shredded sharp cheddar cheese, divided
→ Vegetables
07 -
1 medium onion, thinly sliced, divided
08 -
1 medium red bell pepper, thinly sliced
09 -
2 medium firm ripe tomatoes, thinly sliced
10 -
1/4 cup canned sliced jalapenos, drained
→ Liquids
11 -
1/4 cup water (or as directed on taco seasoning packet)
# Steps to Make This:
01 -
Preheat oven to 350°F. Grease a 13x9 inch glass baking dish. Arrange canned biscuit dough in a single layer, pressing to join and working dough halfway up sides. Place dish on a baking sheet and bake for 12-15 minutes until edges are lightly golden. Remove and keep oven hot.
02 -
In a skillet over medium heat, cook ground beef until fully browned and crumbly. Drain excess fat. Stir in taco seasoning and water per packet instructions. Cook until flavors meld, then transfer to a bowl and set aside.
03 -
In a bowl, combine sour cream, mayonnaise, half of the shredded cheddar, and half of the sliced onions. Stir until smooth and creamy. Set aside.
04 -
In the same skillet, sauté remaining onions and sliced red bell pepper for 3-4 minutes until just tender with some bite.
05 -
On the partially baked biscuit crust, layer cooked taco meat, followed by a layer of sliced tomatoes, then sautéed peppers and onions. Add drained jalapeno slices on top.
06 -
Evenly spoon the creamy sour cream and mayo mixture over the layered ingredients. Sprinkle remaining shredded cheddar cheese on top.
07 -
Bake uncovered for 30-40 minutes until biscuit edges are deeply golden and cheese topping is melted and bubbling.
# Additional Notes:
01 -
Monitor biscuit crust during initial bake to prevent over-browning. Homemade shredded cheddar melts best. Drain jalapenos thoroughly to avoid watery casserole.
02 -
Leftovers keep well refrigerated for up to 3 days and freeze for 2 months. Reheat gently to preserve texture.