Ingredients

• 1 lb (450 g) ground beef
• 1 packet taco seasoning (or 1 tsp chili powder, ½ tsp cumin, ½ tsp paprika, ½ tsp garlic powder, pinch cayenne)
• 1 medium onion, diced
• 1 bell pepper (red or green), diced
• 1 can (10 oz / 284 g) diced tomatoes with green chiles, drained
• 1 can (8 oz / 227 g) refrigerated biscuits (or crescent rolls)
• 1 cup sour cream
• 1 cup mayonnaise or plain Greek yogurt
• 2 cups shredded cheddar cheese, divided
• 1 cup shredded mozzarella (optional)
• ½ tsp salt, ¼ tsp black pepper

Instructions

1. Preheat & crust: Heat oven to 350°F (175°C). Press biscuit dough evenly into a greased 9×13 in (23×33 cm) dish. Par-bake 10 minutes; remove.
2. Cook beef layer: Brown beef in a skillet; drain fat. Add onion and bell pepper; cook 3–4 minutes. Stir in taco seasoning and the drained tomatoes with chiles; simmer 5 minutes.
3. Mix cream layer: In a bowl, combine sour cream, mayonnaise (or yogurt), 1 cup cheddar, salt, and pepper.
4. Assemble: Spread beef mixture over the crust. Dollop and spread the cream mixture over beef. Top with remaining 1 cup cheddar and mozzarella (if using).
5. Bake: Return to oven, uncovered, for 25–30 minutes until the top is bubbly and golden.
6. Serve: Rest 5 minutes, then slice into squares. Garnish with cilantro, jalapeños, or diced tomatoes if desired.

Notes