This recipe for Slow Cooker John Wayne Casserole is a cowboy casserole recipe that can't be missed! This delicious and easy slow cooker ground beef recipe is meaty, cheesy, and packed with flavor. Sour cream and mayo make this casserole creamy, while ground beef, taco seasoning, and Cheddar cheese give this dish its savory flavor. Refrigerator biscuits hold the whole casserole together, and make it super satisfying! Even those with cowboy-sized appetites will be begging for seconds!

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Name: Slow Cooker John Wayne Casserole
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 2 pounds ground beef; 1 1/4 ounce packet taco seasoning; 1 pound package refrigerated biscuits; 1/2 cup sour cream; 1/2 cup mayonnaise; 2 tablespoons flour; 14 1/2 ounce petite diced tomatoes drained of excess liquid; 8 ounce diced green chiles; 2 cups shredded sharp Cheddar cheese

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INGREDIENTS

2 pounds ground beef
1 1/4 ounce packet taco seasoning
1 pound package refrigerated biscuits
1/2 cup sour cream
1/2 cup mayonnaise
2 tablespoons flour
14 1/2 ounce petite diced tomatoes ; drained of excess liquid
8 ounce diced green chiles
2 cups shredded sharp Cheddar cheese

Recipe

INSTRUCTIONS

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 diced onion and 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 chiles. 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!

NOTES

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Slow Cooker John Wayne Casserole

2 pounds ground beef
1 1/4 ounce packet taco seasoning
1 pound package refrigerated biscuits
1/2 cup sour cream
1/2 cup mayonnaise
2 tablespoons flour
14 1/2 ounce petite diced tomatoes drained of excess liquid
8 ounce diced green chiles
2 cups shredded sharp Cheddar cheese

Preheat oven to 350 degrees F.

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 diced onion and 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 chiles.   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!

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Nutrition

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Serving Size: 1 Recipe (2050g)
Recipe Makes: 1 Serving

Calories: 3708
Calories from Fat: 2409 (65%)

Amt Per Serving		% DV

	Total Fat 267.7g	357 %
	Saturated Fat 117.3g	587 %
	Monounsaturated Fat 85.7g
	Polyunsanturated Fat 6.8g
Cholesterol 949.3mg		292 %
Sodium 6065.8mg		209 %
Potassium 5141.8mg		135 %
Total Carbohydrate 83.5g		25 %
	Dietary Fiber 15.2g	61 %
	Sugars, other 68.3g
Protein 237.6g		339 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 3708

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