Description
A simple, layered Tex-Mex dish that feeds a family with warm, cheesy goodness.
Ingredients
Scale
- 1 lb ground beef
- 1 packet taco seasoning
- 3/4 cup water
- 1 can refrigerated biscuit dough (16.3 oz)
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 cup shredded cheddar cheese, divided
- 1 small onion, chopped
- 1 bell pepper, chopped
- 1 (4 oz) can diced green chiles
- 2 tomatoes, chopped
- Salt and pepper, to taste
- Nonstick cooking spray
Instructions
- Preheat your oven to 350°F and lightly coat a 9×13-inch baking dish with nonstick spray.
- Brown the ground beef in a large skillet over medium heat, breaking it into small pieces. Drain excess grease. Stir in the taco seasoning and water. Simmer for about 5 minutes until thickened.
- Press the biscuit dough evenly into the bottom of the prepared baking dish. Bake for 10 minutes until lightly set.
- In a bowl, mix the sour cream, mayonnaise, half of the shredded cheddar cheese, and chopped onion until smooth.
- Spread the creamy mixture over the baked crust. Add the taco beef evenly, then top with bell pepper, green chiles, tomatoes, and remaining cheese.
- Bake for 25–30 minutes until bubbly and lightly golden on top.
- Let the casserole rest for 5 minutes before slicing and serving warm.
Notes
To store leftovers, cool the casserole to room temperature and cover tightly. Refrigerate for 3-4 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 75mg