Recipe of the Month

For several years, I have been using recipes from the past for this article. I am running out of old-time recipes, so the column will now be  “The Recipe of the Month.”  There are some great recipes that I have found that I would like to share. I will try to use a variety of recipes that are convenient and fairly easy to make. I found this recipe on Little Sunny Kitchen’s website at littlesunnykitchen.com. I hope you enjoy it.
John Wayne Casserole

Ingredients

1 medium onion, sliced or diced

1 can (16oz.) large refrigerated biscuits

2 lbs. ground beef

1 packet (1oz.) taco seasoning + water per packet directions

1 bell pepper, sliced or diced (green, red, or a mix)

1 can (10oz.) diced tomatoes with green chilies (like Rotel), drained

2-3 cups shredded cheddar (or mix of cheddar & Monterey Jack)

½ cup sour cream

½ cup mayonnaise

*Optional: 1 can (4oz.) sliced jalapeños for heat

Directions

Preheat oven to 350°F (175°C) and grease a 9×13-inch casserole dish.

Press the refrigerated biscuits into the bottom of the prepared dish to form a crust, pushing them up the sides a bit. Bake for about 10-15 minutes until lightly golden.

In a skillet over medium heat, brown ground beef with onions and bell peppers. Drain excess fat. Stir in taco seasoning and water according to the packet instructions.

Spread the cooked beef mixture over the par-baked biscuit crust. Then add the tomatoes with green chilies and jalapeños.

In a bowl, mix sour cream, mayonnaise, and about half the shredded cheese. Spread this mixture evenly over the beef and veggies.

Sprinkle the remaining shredded cheese over everything.

Bake uncovered 30-40 minutes, until the cheese is melted and bubbly and the top is lightly browned.

Let the casserole rest 5–10 minutes before slicing. Serve hot!