Ingredients
Equipment
Method
- Preheat the oven to $350^{circ}text{F}$ ($175^{circ}text{C}$). In a mixing bowl, combine the biscuit mix and water, stirring until well mixed. Spray a $9 times 13$-inch casserole dish with cooking spray and press the dough evenly into the dish, spreading it to the edges.
- Bake the biscuit dough in the preheated oven for 5–8 minutes, or until the dough is just set and lightly golden. Set the base aside, but keep the oven on.
- While the dough bakes, heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart, until no longer pink. Drain off any excess fat.
- Add the chopped onions and red bell pepper to the cooked ground beef. Stir and cook for about 4 minutes until the vegetables soften slightly. Stir in the taco seasoning mix and mix well. Remove from heat.
- Spread the cooked ground beef and vegetable mixture evenly on top of the baked biscuit layer in the casserole dish.
- In a medium bowl, combine the sour cream, mayonnaise, drained green chiles, $3/4text{ cup}$ of the shredded cheese, and garlic powder. Mix until smooth. Carefully spread this creamy mixture over the ground beef layer.
- Add small spoonfuls of salsa over the sour cream layer (do not spread it out). Sprinkle the remaining shredded cheese ($3/4text{ cup}$) evenly on top.
- Place the casserole back in the oven, uncovered, and bake for 30 minutes or until the top is hot and bubbly and the cheese is melted and golden.
Notes
Par-baking the biscuit base for 5–8 minutes prevents a soggy bottom. Be sure to spread the biscuit dough evenly in the $9 times 13$-inch dish. When applying the creamy layer, spread it gently over the beef layer to prevent mixing. For extra spice, use hot salsa, add hot sauce to the creamy layer, or stir in diced jalapeños with the beef. This casserole can be fully assembled and refrigerated for up to 24 hours before baking (add 5–10 minutes to the bake time).