Crockpot John Wayne Casserole Recipes

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!

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.