Slow Cooker John Wayne Casserole Food

SLOW COOKER JOHN WAYNE CASSEROLE RECIPE - (4.6/5)

Steps:

• Preheat oven to 350 degrees F. While oven is heating up, turn on stove to high and start heating a large frying pan. Crumble the ground beef into the heated pan. Use a wooden spoon to break up the ground beef. Let the beef cook for 2 minutes. While beef is cooking, prepare a cookie sheet with parchment paper on it. Place biscuits on top of the parchment paper. Bake the biscuits for about 16 minutes in the preheated oven, or until nice and brown. Add the taco seasoning into the ground beef. Stir and continue using the wooden spoon to break up the beef chunks. While beef continues cooking, combine sour cream, mayonnaise and flour in a medium bowl and whisk together until it's creamy and smooth. When beef is totally cooked through and nice and brown, drain off any excess grease. In a large 6-quart greased slow cooker place as many biscuits on the bottom of the crock that will fit in one layer. Cut any extra biscuits into quarters and fit them carefully into any gaps in the biscuit layer on the bottom of the slow cooker. Place ground beef evenly over the top of the biscuit layer. Then spoon diced tomatoes over the top of the ground beef evenly. Next, add the 2 cans of green chiles and spread over the tomatoes evenly. Next scrape the sour cream/mayo mixture out of the bowl and spread evenly over the top of the green chilies. Finally, sprinkle the cheese over the top. Cover and cook on HIGH for 2 to 3 hours or on LOW for 4 to 6 hours. Using a serving spoon scoop down deep to get all the layers and serve and enjoy!

SLOW COOKER JOHN WAYNE CASSEROLE

Steps:

• Spray a 6-quart oval slow cooker with non-stick spray. Add the tater tots down in an even layer, so there isn't a high spot.
• In a large skillet, set over medium high heat, brown the hamburger, onions and bell pepper. When the meat is browned, drain the fat. Add the amount of water the taco packet says to add to the meat (my packet said to add 2/3 cup). Add the taco packet, and continue cooking and stirring until the meat and the seasoning has thickened.
• Pour the meat mixture over the tater tots in the slow cooker.
• In a medium sized bowl add the sour cream, salt, pepper, onion powder, and half of the cheese (this is about a heaping cup of shredded cheese, save the other half to top the casserole at the end.)
• Spread this sour cream cheese mixture over the meat mixture in the slow cooker.
• Cover and cook on LOW for 4.5 hours, without opening the lid during the cooking time.
• After the cooking time is up add the remaining cheese evenly over the casserole.
• Cover and let the cheese melt, this will only take about 5-10 minutes.
• To serve, top with diced tomatoes.
• Enjoy!

JOHN WAYNE CASSEROLE

Steps:

• Heat oven to 325. Brown ground beef and add taco seasoning and water, according to packet instructions; set aside.
• In a separate bowl, combine sour cream, mayonnaise, 4 ounces of cheddar cheese, and half of the onions; set aside.
• Stir biscuit mix and water (directions on box) to form soft dough. Pat dough on the bottom and one-half-inch up the sides of an 9 x 13 inches greased casserole dish.
• Saute remaining onions and bell peppers until slightly tender.
• On top of biscuit mix, evenly distribute ingredients in the following order: ground beef, tomato slices, green peppers, onions, jalapeno peppers, sour cream mixture and end with remaining shredded cheese.
• Bake for 30-40 minutes or until edges of dough are lightly browned.

JOHN WAYNE CASSEROLE IN A SLOW COOKER

Steps:

• Ground the beef in the big pan over medium-high heat and drain excess grease. Then stir the taco seasoning and water. Cook for another 5 minutes.
• Place the ground beef in the bottom of a 6-quart slow cooker (or larger).
• Combine sour cream, mayonnaise, half of the cheddar cheese, and half of the onions in a mixing dish. Set aside after thoroughly mixing.
• On the taco meat pan, sauté the remaining onions and bell peppers until somewhat soft.
• In the crockpot, layer the following ingredients in the next order: taco meat, tomato slices, bell pepper, onion combination, Jalapeno peppers, and sour cream mixture.
• Simmer on medium for 3-4 hours, covered. Sprinkle the remaining cheddar cheese on top just before serving, cover, and set aside to melt for 15 minutes.
• Top with fresh jalapenos, tomatoes, cilantro, and extra sour cream, if desired. Garnish with a side of crackers.

CROCKPOT JOHN WAYNE CASSEROLE

Steps:

• In a large skillet on the stovetop over medium-high heat, brown the ground beef and drain of excess fat. Return to skillet and combine with taco seasoning and water. Continue cooking for 5 minutes.
• Pour the ground beef into the bottom of the crockpot.
• In a bowl, combine sour cream, mayonnaise, half of the cheddar cheese, and half of the onions. Stir well and set aside.
• Saute remaining onions and bell peppers on the taco meat pan until slightly tender.
• Layer ingredients in the following order within the crockpot: taco meat, tomato slices, bell pepper and onion mixture, Jalapeno peppers, sour cream mixture.
• Cover and cook on high for 3-4 hours. Just before serving, sprinkle with remaining cheddar cheese, recover and allow to melt for 15 minutes.
• Garnish with fresh jalapenos, tomatoes, cilantro, and/or more sour cream.

JOHN WAYNE CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C) and lightly grease a 9x13-inch baking pan.
• Place and press biscuit dough into the bottom of the baking pan and halfway up the sides.
• Bake in the preheated oven until lightly browned, 15 to 20 minutes. Leave the oven on.
• Meanwhile, heat a nonstick skillet over medium-high heat and cook ground beef until browned and crumbly, about 5 minutes. Drain fat. Stir in taco seasoning and water. Bring to a boil, reduce heat, and simmer, stirring occasionally, for 5 minutes. Transfer cooked meat to a bowl and wipe out the skillet.
• Add onion and bell peppers to the same skillet and cook over medium heat until slightly tender, about 5 minutes.
• Combine sour cream, mayonnaise, 1/2 of the Cheddar cheese, and 1/2 of the onions in a bowl.
• Layer browned meat, tomatoes, pepper-onion mixture, jalapeno peppers, and sour cream mixture on top of the prebaked biscuit dough. Sprinkle with remaining Cheddar cheese.
• Bake uncovered in the preheated oven at 350 degrees F (175 degrees C) until cheese is lightly browned and bubble, 30 to 40 minutes.