John Wayne Casserole

 

32 ounce bag of frozen tater tots

1 pound. ground beef

2 cups frozen peppers and onions

1 ounce envelope taco seasoning mix

2/3 cup water

16 ounces sour cream

2 cups shredded cheddar cheese divided

Scallions and tomatoes for topping

 

Instructions

 

Spray your slow cooker with non-stick spray.

 

Add the tater tots in an even layer.

 

In a large skillet over medium high heat, brown the hamburger, onions and bell pepper.

 

Drain.

 

Add the taco seasoning and water to the meat mixture and cook for 5 minutes more.

 

Pour the meat mixture over the tater tots in the slow cooker.

 

In a medium bowl combine the sour cream and 1 cup of cheddar cheese.

 

Spread this sour cream cheese mixture over the meat mixture in the slow cooker.

 

Cover and cook on low for 4 hours.

 

After 4 hours top with the remaining cheese and let it melt.

 

Top with scallions and tomatoes and serve!!

 

 

 

                                                                              OR

 

• 1 (16.3 ounce) can refrigerated biscuits

• 2 pounds ground beef

• 1 (1 ounce) package taco seasoning

• ¾ cup water

• 1 medium onion, halved and sliced

• 1 medium red bell pepper, halved and sliced

• ½ cup sour cream

• ½ cup mayonnaise

• 8 ounces shredded Cheddar cheese, divided

• 2 medium tomatoes, sliced

• 1 (4 ounce) jar sliced jalapeno peppers, drained (Optional)

Directions

1. Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C) and lightly grease a 9x13-inch baking pan.

2. Place and press biscuit dough into the bottom of the baking pan and halfway up the sides.

3. Bake in the preheated oven until lightly browned, 15 to 20 minutes. Leave the oven on.

4. 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.

5. Add onion and bell peppers to the same skillet and cook over medium heat until slightly tender, about 5 minutes.

6. Combine sour cream, mayonnaise, 1/2 of the Cheddar cheese, and 1/2 of the onion-pepper mixture in a bowl.

7. Layer browned meat, tomatoes, onion-pepper mixture, jalapeño peppers, and sour cream mixture on top of prebaked biscuit dough. Sprinkle with remaining Cheddar cheese.

   
   

8. Bake uncovered in the preheated oven until cheese is lightly browned and bubbly, 30 to 40 minutes.