Ingredients:

  • 2 cups Bisquick baking mix
  • 1/2 cup cold water
  • 2 lbs lean ground beef (90/10)
  • 1 oz taco seasoning packet
  • 1/2 cup water
  • 1 large yellow onion, diced
  • 2 bell peppers (green and red), sliced into thin strips
  • 4 oz canned diced green chiles, drained
  • 2 large Roma tomatoes, sliced into rounds
  • 1 fresh jalapeño, seeded and sliced
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 2 cups sharp cheddar cheese, shredded
  • 1/2 tsp smoked paprika

Instructions:

  1. Preheat your oven to 325°F and grease a 9x13 inch baking dish.
  2. Mix Bisquick with 1/2 cup cold water until a soft dough forms. Press the dough into the bottom and 1/2 inch up the sides of the prepared pan.
  3. In a large skillet, brown the ground beef over medium-high heat. Drain excess fat. Stir in taco seasoning and 1/2 cup water; simmer for 3–5 minutes until thickened.
  4. In a separate skillet, sauté the onions and bell peppers until slightly softened but still crisp.
  5. Spread the seasoned beef over the biscuit base. Top with the sautéed onions and peppers. Evenly distribute the 4 oz canned green chiles, followed by a layer of the Roma tomato slices and the fresh jalapeño slices.
  6. In a small bowl, combine sour cream, mayonnaise, and 1/2 cup of the shredded cheddar. Spread this velvety mixture over the vegetables. Sprinkle the remaining 1.5 cups of cheddar on top and dust with the 1/2 tsp smoked paprika.
  7. Bake for 30–35 minutes until the topping is golden brown and bubbling.