Description
Ingredients
Scale
Meat and Vegetables
- 1.5 pounds Lean Ground Beef
- 1 Red Bell Pepper, seeded and chopped
- 1 Yellow Onion, chopped
- 1 ounce Taco Seasoning Mix
Biscuit Layer
- 2 ½ cups Biscuit Mix (such as Bisquick)
- 1 cup Water
- Cooking Spray (e.g., Pam)
Sour Cream Layer
- ½ cup Sour Cream
- ½ cup Mayonnaise
- 4 ounces Diced Green Chiles, drained
- 1 ½ cups Cheddar Cheese, Fiesta Blend, shredded, divided
- 1 teaspoon Garlic Powder
Additional Toppings
- ½ cup Salsa, mild
Instructions
- Preheat the Oven: Set your oven to 350°F to prepare it for baking the biscuit base and later the casserole layers.
- Cook the Ground Beef: Heat a large skillet over medium-high heat. Add the ground beef and break it apart with a spoon as it cooks. Continue cooking until the beef is no longer pink, stirring occasionally. Drain any excess fat from the pan. While the beef cooks, you can start preparing the biscuit dough.
- Prepare the Biscuit Dough: In a medium mixing bowl, combine the biscuit mix and water. Stir until well mixed, ideally using your hands for thorough blending to form a dough. Spray a 9 x 13-inch casserole dish with cooking spray, then press the biscuit dough evenly into the dish, spreading it out to the edges. Bake in the preheated oven for 5 to 8 minutes, until the dough is set and lightly golden. Remove the dish from the oven but keep the oven on.
- Cook the Vegetables: Add the chopped onion and red bell pepper to the cooked ground beef in the skillet. Stir and cook for about 4 minutes until the vegetables are slightly softened. Add the taco seasoning to the mixture and mix well. Remove the skillet from heat.
- Assemble the Layers: Evenly spread the cooked ground beef and vegetable mixture over the baked biscuit crust in the casserole dish.
- Prepare the Sour Cream Layer: In a medium bowl, combine the sour cream, mayonnaise, drained diced green chiles, ¾ cup of the shredded cheese, and garlic powder. Stir until the mixture is smooth. Carefully spread this creamy mixture over the ground beef layer in the casserole dish.
- Add Salsa and Cheese: Spoon small dollops of mild salsa over the sour cream layer without spreading it out evenly. Then sprinkle the remaining shredded cheese (¾ cup) evenly on top of the casserole.
- Bake: Place the assembled casserole back into the oven uncovered. Bake for 30 minutes, or until the casserole is hot throughout and bubbling, and the cheese on top is melted and slightly golden.
Notes
- You can substitute the taco seasoning with your preferred brand or homemade blend for customized flavor.
- Let the casserole rest for 5-10 minutes after baking to set and make serving easier.
- For a spicier casserole, use medium or hot salsa and add extra diced green chiles.
- If you prefer a crispier biscuit crust, slightly extend the initial baking time of the biscuit layer before adding the toppings.
- This casserole pairs well with a side of simple salad or steamed vegetables to balance the meal.
Nutrition
- Serving Size: 1 slice (1/8 of casserole)
- Calories: 420
- Sugar: 3g
- Sodium: 650mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0.3g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg
