Begin by browning 1 pound of ground beef in a large sauté pan over medium-high heat for about 5-7 minutes. As it cooks, break the meat into small pieces with a wooden spoon until browned with no pink remaining. Once fully cooked, drain excess grease to keep your John Wayne Casserole from becoming greasy.

Add 1 packet of taco seasoning and ¼ cup of water to the sautéed beef. Stir well to coat the meat, then let it simmer for about 4 minutes to allow the flavors to meld together. After, incorporate 1 diced onion, 1 can of Rotel, and 1 cup of corn, mixing everything until fully combined and fragrant.

In a separate bowl, combine 2 cups of Bisquick and ¾ cup of water to form a sticky biscuit dough. Grease a 9x13-inch baking dish with cooking spray or a little oil, then evenly spread the dough across the bottom of the dish.

Carefully spoon the seasoned beef mixture over the dough, ensuring an even distribution for balanced flavor in every bite. In a small bowl, blend together 8 ounces of cream cheese, ¼ cup of mayonnaise, 1 teaspoon of garlic powder, and a pinch of salt. Spread this creamy mix gently over the beef layer.

Top your casserole with about 2 cups of shredded mozzarella and cheddar cheese, spreading it evenly to cover the dish. Preheat your oven to 325°F and bake the casserole for 40 minutes.

Once done baking, remove the John Wayne Casserole from the oven and let it cool for about 10 minutes. This allows the layers to stabilize for easier serving. After cooling, slice and serve warm.