Pile cornbread batter and beef filling in a casserole dish and get a meal so delicious your husband will be begging for more! Two favorites in one pan.

This John Wayne Casserole is one of those cozy, Midwest-style dinners that feels like a hug at the end of a long workday. The dish itself has a bit of quirky history—it's named after the actor John Wayne and is believed to have originated from a recipe he contributed to a charity cookbook. Over time, home cooks turned it into this layered, comfort-food casserole: a biscuit crust, seasoned ground beef, peppers and onions, a creamy layer, and plenty of melted cheese on top. It’s the kind of meal you make when you want something hearty, family-friendly, and low-fuss, and it’s especially great for busy weeknights because you can prep it ahead and just pop it in the oven when you get home.

This casserole is pretty much a full meal in a pan, but a few simple sides make it feel extra complete. I like serving it with a crisp green salad—think romaine or mixed greens with a light vinaigrette—to balance out the richness. Steamed or roasted veggies like broccoli, green beans, or a simple corn side also work really well. If you’re feeding a hungry crowd, you can add some tortilla chips and salsa on the table for snacking, or a bowl of fresh fruit for something light and sweet to finish things off.

Servings: 6

1 lb ground beef

1 red bell pepper, diced

1 cup sour cream

Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with cooking spray or a little butter.

Prepare the biscuit crust: Open the can of biscuit dough and press the biscuits into the bottom of the baking dish, flattening and gently pressing them together to form an even layer. Try to cover the entire bottom, pressing into the corners. Bake the biscuit layer for about 8–10 minutes, just until it starts to puff up and lightly set, but not fully baked. Remove from the oven and set aside.

Cook the ground beef: While the biscuits are par-baking, heat a large skillet over medium-high heat. Add the ground beef (and olive oil if your beef is very lean). Cook, breaking it up with a spatula, until browned and cooked through, about 6–8 minutes. Drain off any excess grease if needed.

Add veggies and seasoning: To the skillet with the cooked beef, add the diced onion and bell peppers. Cook for another 4–5 minutes, stirring occasionally, until the vegetables start to soften. Stir in the taco seasoning, drained diced tomatoes with green chilies, salt, and black pepper. Let this mixture simmer for 2–3 minutes so the flavors come together, then remove from heat.

Make the creamy layer: In a medium bowl, stir together the sour cream, mayonnaise, and 1 cup of the shredded cheddar cheese until well combined.

Assemble the casserole: On top of the partially baked biscuit layer, spread the beef and veggie mixture evenly. Next, spoon the sour cream mixture over the beef layer and gently spread it out with a spatula. Sprinkle the remaining 1 cup cheddar cheese and the 1 cup Monterey Jack (or pepper jack) cheese evenly over the top.

Bake: Return the assembled casserole to the oven and bake at 350°F (175°C) for 20–25 minutes, or until the cheese is melted, bubbly, and lightly golden around the edges and the biscuits are cooked through underneath.

Rest and serve: Let the casserole rest for about 5–10 minutes before slicing. This helps it set up a bit and makes it easier to cut clean pieces. Serve warm, and refrigerate any leftovers in an airtight container for up to 3–4 days. It reheats well in the microwave or covered in the oven.

To fit this casserole into your own busy routine and preferences, there are a few easy tweaks you can make. For a bit more heat, use hot diced tomatoes with green chilies and swap in pepper jack cheese for all or part of the cheddar. If you’re trying to sneak in extra veggies, add some frozen corn, black beans (drained and rinsed), or even a handful of spinach to the beef mixture. You can also lighten it up slightly by using light sour cream and mayonnaise, or even plain Greek yogurt in place of some of the sour cream. If you don’t have biscuit dough on hand, a simple layer of crescent roll dough or even a thin layer of cooked tater tots can stand in as the base. For meal prep, you can fully assemble the casserole up to a day in advance, cover it tightly, and refrigerate; just add 5–10 extra minutes to the baking time if you’re starting from cold. Leftovers also freeze well in individual portions, which makes future weeknight dinners as easy as reheat and eat.