Ingredients
Equipment
Method
- Preheat oven to 325°F and grease a 9x13-inch casserole dish.
- Brown ground beef in a large skillet over medium heat, breaking it into small crumbles as it cooks. Drain excess fat when no longer pink.
- Add taco seasoning and water (according to packet directions) to the beef. Simmer until liquid reduces and beef absorbs the flavors. Set aside to cool slightly.
- In a medium bowl, combine sour cream, mayonnaise, half of the shredded cheddar cheese (4 ounces), and half of the sliced onion. Mix well and set aside.
- Prepare biscuit mix with water according to package directions until you have a soft dough.
- Press the dough into the bottom and about half an inch up the sides of the greased casserole dish.
- Sauté the remaining onions and the sliced green bell pepper until slightly tender but still with some bite.
- Begin layering on top of the biscuit base: first the seasoned ground beef, then arrange the sliced tomatoes, followed by the sautéed green peppers and onions.
- Distribute the jalapeño slices throughout the casserole.
- Spread the sour cream mixture over the top and sprinkle with the remaining 4 ounces of cheddar cheese.
- Bake for 30-35 minutes, or until the cheese is bubbly and golden and the biscuit base is cooked through.
- Allow to rest for 10 minutes before serving to let the flavors settle.
Nutrition
Notes
For a lower-carb version, substitute the biscuit base with cauliflower rice pressed into the bottom of the dish. Ground turkey works well as a leaner alternative to beef, and vegetarians can use black beans or plant-based meat substitutes.
This casserole pairs beautifully with a fresh green salad, seasoned black beans, or Mexican rice. For a complete meal, serve with a garnish plate of avocado slices, lime wedges, and fresh cilantro.
Leftovers can be refrigerated for up to 3 days and reheat wonderfully in the microwave or oven.