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This cowboy-style layered bake packs bold Tex-Mex vibes into a filling dish. Fluffy biscuit crust meets spiced beef, melts of cheese, and creamy layers that keep folks piling on seconds. It's my top pick anytime I need something easy, crowd-pleasing, or want leftovers that somehow taste even better the next day.
When I first whipped this up, my crew finished every crumb and begged me to make it again. Now, we look forward to it every Saturday night—it’s that much of a hit.
Tasty Ingredients
- Cheddar cheese blend: brings gooey texture and big sharp bite—freshly shredding gives the best melt
- Cooking spray: helps your crust come out of the pan clean—don’t skip this
- Yellow onion: boosts aroma and makes a super savory base—good ones have flaky dry skin
- Taco seasoning: packs tons of Tex Mex flavor—pick a mix with extra punch
- Diced green chiles: add gentle spice and smoke—drain 'em so things aren’t soggy
- Lean ground beef: meaty heart of the dish—look for some with little fat showing for best cook
- Sour cream: makes things creamy and a bit tangy—full fat has tastiest mouthfeel
- Mayonnaise: sneaks in richness and keeps the top luscious—get a mayo with a good clean taste
- Biscuit mix: the magic for a fluffy base—Bisquick's a safe bet for foolproof results
- Red bell pepper: color plus a hint of sweetness—choose one that feels heavy and solid
- Garlic powder: takes things up a notch with savory vibes
- Water: brings biscuit dough together—cold water works best for mixing
- Salsa: adds a pop of brightness—fresh-tasting jarred types work great
Full Instructions
- Bake Time:
- Pop this back in your oven, uncovered, for about thirty minutes. You want the top hot and bubbly with browned cheese. Take it out and give it a few moments to cool so slicing is neat and easy.
- Add Salsa and Cheese:
- Drop spoonfuls of salsa over that creamy layer. Spread what’s left of the cheddar blend on top for max cheesiness and crunch!
- Sour Cream Mix:
- Stir up sour cream, mayo, chiles, garlic powder, and most of the shredded cheese. Once it’s all creamy, slather this gently over the beef layer.
- Assemble Everything:
- Spread the hot beef and veggie combo over your pre-baked biscuit crust. Get it even so every forkful is loaded.
- Veggies On Deck:
- Toss chopped peppers and onion into the meat. Let them soften up for around four minutes so their sweetness comes through. Swirl in taco seasoning, then pull it from the burner.
- Biscuit Crust Ready:
- Combine your mix with icy water till a dough forms. Spray your pan, press dough across the bottom and up the sides just a smidge. Prebake till it’s just golden so it’ll stand up to the layers without going mushy.
- Brown That Beef:
- Get your skillet hot and cook your beef, chopping it up small. Let it brown all over. Drain the grease so the dish isn’t heavy.
- Preheat:
- Start with the oven set to three-fifty so you’re ready when it’s time to put things together.
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The melt of cheese over golden crust is what I crave most—you get a scoop of creamy, beefy goodness that feels a bit nostalgic. It always brings back cozy movie nights with everyone digging in together at the table.
Keep It Fresh
Let leftovers cool, then stick them in a tightly sealed container in your fridge for up to four days. Freezes super well too—just cut into slices, cover with foil or toss into containers. Reheat covered in the oven or zap a bit in the microwave for quick lunches.
Swaps & Extras
Try tossing in Monterey Jack or pepper jack for a little extra zing or kick. Ground turkey works instead of beef. Light sour cream keeps it creamy but not so heavy. Gluten free? Pick up a GF biscuit mix and check your taco seasoning for sneaky wheat.
Serving Ideas
Load up a plate with crisp green salad (lime vinaigrette is awesome) or set it next to rice and beans if you want it extra filling. Top with avocado slices or a big spoonful of sour cream. Tortilla chips make the perfect crunchy scoop for any soft parts left behind.
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Where It Comes From
This comfort classic is inspired by hearty cowboy eats from the campfire, mixed with layered dishes out of the Southwest. Buttery biscuit base shouts out Southern backgrounds while those peppers and spiced meat are straight from Tex Mex kitchens passed down over the years.
Common Recipe Questions
- → Which ground beef should I grab?
Stick with lean stuff, like 85/15 or 80/20. You’ll get loads of flavor without an oily mess in your pan.
- → Can I swap out the cheese?
Totally! Cheddar always works, but you can toss in Monterey Jack, pepper jack, or even a Mexican blend for extra kick.
- → How about prepping this the night before?
Go for it. Layer everything, cover it up, and leave in the fridge overnight. Just bake before you want to eat—super easy.
- → Will it freeze well after it’s cooked?
Yep, just cool it down, wrap up tight, and freeze. When you’re ready, let it thaw in the fridge then warm it back up so it stays tasty.
- → What should I serve on the side?
Try a crisp salad, some simple veggies, or Mexican rice—these cut the rich flavors and fill out the meal.