Mississippi Style John Wayne Casserole–a Tex-Mex style casserole with taco seasoned ground beef, a biscuit crust, Rotel tomatoes and a sour cream and cheese sauce. A hearty cowboy supper.
Mississippi Style John Wayne Casserole
Greg loved this hearty biscuit and ground beef casserole. It’s got a fun layer of creaminess that’s in the middle of it too. I found it a bit spicy with the Rotel tomatoes. You can easily use mild if you’re not into heat. If you do like heat try adding in pickled jalapenos as per the original recipe. This is an old fashioned casserole that hit the spot on a weeknight! (Recipe adapted from Mississippi-Style John Wayne Casserole on Deep South Dish South).
Ingredients/Substitution Ideas
- Pillsbury Crescent Dough Sheet
- Sour Cream
- Mayonnaise–or greek yogurt
- Shredded Cheddar Cheese–or monterey jack
- Cajun Seasoning
- Lean Ground Beef–or ground turkey
- Diced Onion
- Taco Seasoning–or homemade
- Rotel Tomatoes–I use mild
Steps
Heat oven to 325° F. Spray a 8×8 inch baking dish with non-stick cooking spray.
Unroll the crescent dough sheet and cut it in half. Press one half of the dough into the bottom of the pan. Bake for 10 minutes. Set aside.
In a small bowl whisk together the sour cream, mayo, 2 oz of the cheese and the cajun seasoning. Set aside.
Heat a pan on the stove. Add in the beef and break it up. Add in the onions and taco seasoning. Brown for 5 minutes. Stir in the drained tomatoes and heat through.
Spread the beef mixture over the top of the baked crescent sheet. Use a spatula to spread the sour cream mixture over the top of the meat. Lay the other half of the crescent dough over the top.
Bake for 30 minutes. Sprinkle the remaining 1 ounce of cheese over the top and bake for 5 more minutes. Let sit for 5 minutes.
Slice and serve.
Notes/Tips
- Serve with a green salad or some roasted green beans.
- Store leftovers in an airtight container* in the refrigerator for up to 4 days or in the freezer for up to 3 months.
- Other recipes you can make with cajun seasoning are Instant Pot Cajun Chicken Pasta and Instant Pot Red Beans and Rice.
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.
Mississippi Style John Wayne Casserole
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4–6 servings 1x
Description
A Tex-Mex style casserole with taco seasoned ground beef, a biscuit crust, Rotel tomatoes and a sour cream and cheese sauce. A hearty cowboy supper.
Ingredients
- 1 (8 oz) package Pillsbury crescent dough sheet
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 3 oz shredded cheddar cheese, divided
- 1/2 tsp cajun seasoning
- 1/2 pound lean ground beef
- 1/2 cup diced onion
- 1 1/2 tsp taco seasoning
- 1 (10 oz) can Rotel tomatoes, drained
Instructions
- Heat oven to 325° F. Spray a 8×8 inch baking dish with non-stick cooking spray.
- Unroll the crescent dough sheet and cut it in half. Press one half of the dough into the bottom of the pan. Bake for 10 minutes. Set aside.
- In a small bowl whisk together the sour cream, mayo, 2 oz of the cheese and the cajun seasoning. Set aside.
- Heat a pan on the stove. Add in the beef and break it up. Add in the onions and taco seasoning. Brown for 5 minutes. Stir in the drained tomatoes and heat through.
- Spread the beef mixture over the top of the baked crescent sheet. Use a spatula to spread the sour cream mixture over the top of the meat. Lay the other half of the crescent dough over the top.
- Bake for 30 minutes. Sprinkle the remaining 1 ounce of cheese over the top and bake for 5 more minutes. Let sit for 5 minutes.
- Slice and serve.
Notes
If you’re a fan of heat add in 1 Tbsp of chopped pickled jalapenos when you add in the Rotel.
- Category: Beef
- Method: Oven
More recipes with Rotel tomatoes…
Auburn Casserole
An easy baked chicken enchilada casserole with chicken, Rotel tomatoes and melty cheddar cheese that’s all bound together with a eggy enchilada sauce. Scoop over rice or crunchy tortilla chips!
Viva La Chicken
A dump-and-go slow cooker chicken dinner with only 3 ingredients! This shredded chicken is perfect for tacos, burritos, quesadillas, or bowls.
Instant Pot Sausage Queso Dip
The classic Velveeta and Rotel dip with sausage made in the Instant Pot. A cheesy queso dip perfect for parties, game day and potlucks.
Instant Pot Queso Rotel Chicken
An easy dump and go recipe with flavorful chicken, rotel cheese sauce and creamy mashed potatoes. You’re going to love how this dish reminds you of your favorite dip!
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
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