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Ingredients:
1 pound ground beef
1 medium onion, chopped
1 medium bell pepper, chopped
1 (10-ounce) can diced tomatoes with green chilies (like Rotel), drained
1 packet taco seasoning
1 (8-ounce) can refrigerated biscuits
1 cup sour cream
1 cup mayonnaise
1 packet ranch dressing mix
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1 (4-ounce) can sliced jalapeños (optional)
Directions:
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
Brown the ground beef in a large skillet over medium heat, breaking it up as it cooks. Add the chopped onion and bell pepper, cooking until the vegetables are softened. Stir in the taco seasoning and diced tomatoes with green chilies, cooking for another 3-5 minutes.
Spread the biscuit dough in an even layer on the bottom of the prepared baking dish. Pre-bake the biscuits for 5 minutes until they are just beginning to puff.
Spread the beef mixture over the partially baked biscuit crust.
In a medium bowl, mix the sour cream, mayonnaise, and ranch dressing mix. Spread this mixture evenly over the beef.
Top the casserole with shredded cheddar and Monterey Jack cheese, then add the optional sliced jalapeños for extra spice.
Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly, and the biscuit base is cooked through.
Let cool for a few minutes before serving. Enjoy!
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes | Kcal: 520 kcal per serving | Servings: 6 servings
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