Instructions:
Preheat the Oven:
Preheat your oven to 350°F (175°C).
Cook the Ground Beef:
In a large skillet over medium heat, brown the ground beef until fully cooked, breaking it apart as it cooks. Drain excess fat.
Add chopped onion and bell pepper, sautéing until tender, about 5 minutes.
Add Flavor:
Stir in drained diced tomatoes with green chilies and the taco seasoning. Let the mixture simmer for 2-3 minutes.
Prepare Creamy Mixture:
In a medium bowl, mix sour cream, mayonnaise, and the ranch dressing mix. Stir until smooth and set aside.
Assemble the Casserole:
In a greased 9×13-inch baking dish, spread half of the ground beef mixture.
Tear the refrigerated biscuits into pieces and place them on top of the beef layer.
Spread the remaining beef mixture over the biscuits, followed by the creamy ranch mixture.
Top with shredded cheddar and Monterey Jack cheeses, and optionally, sliced jalapeños.
Bake:
Bake in the preheated oven for 30-35 minutes, until the biscuits are golden brown and the cheese is bubbly and melted.
Let the casserole cool for a few minutes before serving.
Variations:
Vegetarian Option: Swap ground beef for black beans or lentils and add extra veggies like zucchini or corn.
Spicy Twist: Add extra jalapeños or green chilies for more heat, or use spicy taco seasoning.
Cheese Variety: Try using pepper jack or mozzarella for a different cheese flavor.
Tips:
Biscuit Texture: Ensure the beef mixture doesn
