01 -
Let your casserole hang out and cool off for about 10 minutes. It's way easier to cut after that. Dish out and enjoy.
02 -
Put the dish back into the oven with nothing covering it. Let it bake for around half an hour until the middle is hot, bubbly, and the top gets golden.
03 -
Now, grab a spoon and dollop salsa here and there on that creamy layer. Don't smooth it out. Toss the last of the shredded cheese all over the top.
04 -
Scoop that creamy blended mix on top of your beef layer and spread it out so it covers everything.
05 -
In a clean mixing bowl, stir together green chiles, sour cream, garlic powder, mayo, and 3/4 cup cheese until the mix is nice and smooth.
06 -
Spread your beef-and-veggie mix evenly on top of the already baked biscuit layer in your casserole dish.
07 -
Add chopped onion and bell pepper to your skillet with the browned beef. Stir everything around and let it cook for about four minutes. Dump in the taco seasoning and combine, then take off the heat.
08 -
Mix biscuit mix with water in a bowl until a dough forms. Spray a 9x13 dish with the cooking spray. Press dough into the dish, making sure it goes all the way to the edges. Pop it in a heated oven for about 5-8 minutes until it’s just set and a little golden. Take it out for now.
09 -
Place a big skillet on medium-high and toss in the ground beef. Break it up and fry until browned and no pink is left. Drain the fat off.
10 -
Get your oven warming up to 350°F (177°C) while you get everything else together.