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John Wayne Casserole
Ingredients:
2 lbs ground beef
1 can (10 oz) diced tomatoes with green chilies (e.g., Rotel)
1/2 cup sour cream
1/2 cup mayonnaise
1/2 cup shredded cheddar cheese (for the filling)
1 medium onion, chopped
1 bell pepper, chopped
1 can (4 oz) diced green chilies
2 cups shredded cheddar cheese (for topping)
1 package (8.5 oz) Jiffy cornbread mix (or similar)
1/2 cup water
Salt and pepper to taste
Directions:
Prepare the Cornbread Layer:
Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
Prepare the cornbread batter according to package directions and pour it into the bottom of the baking dish. Bake for 10-12 minutes until lightly golden but not fully cooked through. Set aside.
Cook the Beef:
In a large skillet, brown the ground beef over medium heat until fully cooked. Drain excess fat.
Add taco seasoning and 1/2 cup water, and stir to combine. Cook for 3-5 minutes until the liquid is absorbed.
Stir in the diced tomatoes with green chilies. Remove from heat and set aside.
Make the Creamy Layer:
In a medium bowl, mix together sour cream, mayonnaise, 1/2 cup shredded cheddar cheese, and diced green chilies. Set aside.
Layer the Casserole:
Spread the cooked ground beef mixture evenly over the pre-baked cornbread layer.
Sprinkle the chopped onions and bell peppers over the beef layer.
Spread the creamy sour cream mixture over the onions and peppers.
Top with the remaining 2 cups of shredded cheddar cheese.
Bake:
Place the casserole in the preheated oven and bake for 25-30 minutes until the cheese is melted and bubbly.
Serve:
Let the casserole sit for a few minutes before slicing and serving. Garnish with fresh cilantro or jalapeños if desired.
Prep Time: 20 minutes | Cook Time: 30 minutes | Total Time: 50 minutes
Servings: 6-8
Kcal: 580 per serving (approx.)
