The meat mixture is prepared by browning ground beef and seasoning it with a packet of taco spices, which brings warmth and depth to the dish. Rotel, made of diced tomatoes and green chilies, adds brightness and a subtle kick, while chopped onions—optional but recommended—contribute extra aroma and texture.

Once the beef mixture is finished, it is spread evenly over the biscuit crust. In a separate bowl, sour cream, mayonnaise, and shredded cheddar cheese are combined to create a smooth, tangy topping that balances the seasoned meat beneath it.

This creamy mixture is layered across the casserole and then followed by a final sprinkling of cheddar that melts into a bubbly golden finish in the oven.

The assembled dish bakes at 350°F until the cheese is melted, the biscuit layer is cooked through, and the edges are lightly browned. Allowing the casserole to rest for a few minutes helps it set properly, making it easier to slice and serve.

Whether enjoyed at a weeknight dinner, brought to a potluck, or served during a family gathering, this version of John Wayne Casserole offers dependable comfort with every bite.

Its versatility makes it especially appealing; the recipe can be adjusted easily to suit different tastes or dietary preferences. Some cooks prefer adding bell peppers for sweetness, while others increase the heat by stirring in extra chilies or a pinch of cayenne.

Shredded Monterey Jack can replace some of the cheddar for a milder melt, and those who enjoy heartier textures can experiment with black beans or corn mixed into the meat layer.

Regardless of the variation, the core method remains the same: build the layers thoughtfully, bake until fragrant and bubbling, and serve while warm and comforting. Enjoy.