Prep Time:
15 mins
Cook Time:
45 mins
Total Time:
1 hr
Servings:
12
Yield:
1 (9×13-inch) casserole
Ingredients
Directions
Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C) and lightly grease a 9×13-inch baking pan.
ALLRECIPES/VICTORIA JEMPTY
Place and press biscuit dough into the bottom of the baking pan and halfway up the sides.
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Bake in the preheated oven until lightly browned, 15 to 20 minutes. Leave the oven on.
ALLRECIPES/VICTORIA JEMPTY
Meanwhile, heat a nonstick skillet over medium-high heat and cook ground beef until browned and crumbly, about 5 minutes. Drain fat. Stir in taco seasoning and water. Bring to a boil, reduce heat, and simmer, stirring occasionally, for 5 minutes. Transfer cooked meat to a bowl and wipe out the skillet.
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Add onion and bell peppers to the same skillet and cook over medium heat until slightly tender, about 5 minutes.
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Combine sour cream, mayonnaise, 1/2 of the Cheddar cheese, and 1/2 of the onion-pepper mixture in a bowl.
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Layer browned meat, tomatoes, onion-pepper mixture, jalapeño peppers, and sour cream mixture on top of prebaked biscuit dough. Sprinkle with remaining Cheddar cheese.
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Bake uncovered in the preheated oven until cheese is lightly browned and bubbly, 30 to 40 minutes.
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Nutrition Facts (per serving)
538
Calories
41g
Fat
21g
Carbs
21g
Protein
