John Wayne Casserole

8 standard portions

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Ingredients

• 1 16-ounce can refrigerated large biscuits (or homemade)
• 2 tablespoons olive oil (divided)
• 2 pounds ground beef (preferably 85% lean)
• 3 tablespoons taco seasoning (or 1 1-ounce packet)
• 1/2 teaspoon salt (optional. Only add if your taco seasoning is salt free. )
• 1/4 cup water
• 1 14-ounce can ROTEL diced tomatoes & green chilies (see note)
• 1 14-ounce can canned corn (drained, or 2 cups frozen or fresh corn kernels)
• 1 medium yellow onion (sliced)
• 1 medium red bell pepper (sliced)
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1 tablespoon onion powder
• 1 cup shredded mild cheddar cheese
• 1 cup shredded mozzarella cheese
• chopped fresh parsley (for garnish)

Method

1. Preheat the oven to 350°F/180°C, and spray a 9x13 inch casserole dish with non stick cooking spray.
2. Press the biscuits into the bottom of pan so they overlap and cover the entire surface. Bake for 15 minutes.
3. In a skillet, heat 1 tablespoon of olive oil and cook and crumble the ground beef until browned. Drain away the fat, then season with taco seasoning. Add salt if needed, then add water and cook for 3-4 minutes, stirring to combine.
4. Add the ROTEL tomatoes and the corn to the meat and cook until the mixture is just warmed through, then pour the meat over the cooked biscuit layer.
5. Wipe the skillet clean, heat the remaining oil and saute the onion and peppers for about 2 minutes until they are cooked but still firm. Season with a pinch of salt. Layer the vegetables over the ground beef in the casserole dish.
6. To make the topping, combine the mayonnaise, sour cream, onion powder and half of both the cheddar and mozzarella cheeses in a bowl. Layer this over the vegetables, then sprinkle the remaining cheeses on top.
7. Bake for 20-30 minutes, or until the cheeses are melted and starting to brown. Remove from the oven, and garnish with fresh parsley before serving.