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Instructions:
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Mix the biscuit mix with water until combined, then spread it into the bottom of the baking dish. Bake for 10 minutes.
- While the base bakes, brown the ground beef with the onions and bell peppers. Drain any excess fat.
- Stir in the taco seasoning and drained tomatoes. Cook for 2–3 minutes to blend the flavors.
- In a separate bowl, mix the sour cream (or mayonnaise) with half of the cheddar and half of the Monterey Jack.
- Spread the beef mixture evenly over the partially baked biscuit layer.
- Spoon the creamy cheese mixture over the beef layer.
- Sprinkle the remaining cheddar and Monterey Jack over the top.
- Bake for 25–30 minutes, or until the top is golden and bubbly.
- Allow the casserole to rest for 5 minutes before cutting and serving.
Variations
- Substitute ground turkey or chicken for a lighter version.
- Add a layer of sliced jalapeños or roasted green chiles for extra heat.
- Mix black beans or corn into the beef mixture for added texture and flavor.
- Replace the biscuit base with cornbread batter for a Southern-style twist.
Tips
- For easier slicing, let the casserole cool slightly so the layers set.
- Drain the tomatoes thoroughly to prevent excess moisture in the dish.
- If you prefer a crispier top, broil the casserole for the final 1–2 minutes.
- Use freshly shredded cheese for smoother melting and richer flavor.
