Instructions:
Step 1: Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
Step 2: Press the biscuit dough into the bottom of the dish and slightly up the sides to form a crust. Bake for 10 minutes, then remove from oven.
Step 3: In a large skillet over medium heat, cook the ground beef until browned. Drain excess fat.
Step 4: Add taco seasoning and 1/2 cup water to the beef. Stir and simmer until thickened, about 5 minutes.
Step 5: Add chopped onions, green and red bell peppers, and drained tomatoes to the skillet. Cook for 5-7 minutes, until vegetables are slightly tender. Season with salt and pepper.
Step 6: In a small bowl, mix together sour cream, mayonnaise, 1/2 cup cheddar cheese, and 1/2 cup mozzarella cheese.
Step 7: Spoon the beef and vegetable mixture over the partially baked biscuit crust. Spread the sour cream mixture on top of the meat.
Step 8: Sprinkle the remaining cheddar and mozzarella cheeses over the top.
Step 9: Bake uncovered for 25-30 minutes, or until the cheese is melted and bubbly.
Storage Information:
Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F or in the microwave until heated through. This casserole also freezes well for up to 2 months. Let it thaw overnight in the fridge before reheating.
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