Preparation
Preheat oven to 175 °C / 350 °F. Lightly grease a 9×13-inch baking dish.
Bake the crust
Press the biscuit dough into the bottom of the dish, pressing seams together. Bake for about 10 minutes until slightly set (not fully cooked).
Cook the beef mixture
In a skillet over medium heat, cook ground beef until browned. Drain excess fat. Add onion, bell pepper, and taco seasoning. Cook 5 minutes until softened. Stir in the diced tomatoes (with juices). Simmer for 3–4 minutes.
Make the creamy topping
In a bowl, mix sour cream, mayonnaise, and half of the shredded cheddar.
Assemble
Spread the beef mixture over the biscuit crust. Spoon the sour cream mixture on top. Sprinkle with the remaining cheddar cheese.
Bake
Bake uncovered for 25–30 minutes, until the cheese is melted and golden brown.
Serve
Let rest 5 minutes before slicing. Delicious with a side salad or tortilla chips.
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