Posted by Wayne on October 20, 2026, 12:19 pm
SERVES: 4-6
2 LBS GROUND BEEF, COOKED AND DRAINED
1 (1 1/4 OUNCE) PACKET TACO SEASONING
4 OUNCES SOUR CREAM
4 OUNCES MAYONNAISE OR 4 OUNCES LIGHT SOUR CREAM
8 OUNCES CHEDDAR CHEESE, SHREDDED AND DIVIDED
1 YELLOW ONION, SLICED
2 CUPS BISCUIT MIX
2 TOMATOES, SLICED
1 GREEN BELL PEPPER, SLICED
1 (4 OUNCE) CAN SLICED JALAPENO PEPPERS
HEAT OVEN TO 325. BROWN GROUND BEEF AND ADD TACO SEASONING AND WATER, ACCORDING TO PACKET INSTRUCTIONS; SET ASIDE.
IN A SEPARATE BOWL, COMBINE SOUR CREAM, MAYONNAISE, 4 OUNCES OF CHEDDAR CHEESE, AND HALF OF THE ONIONS; SET ASIDE.
STIR BISCUIT MIX AND WATER (DIRECTIONS ON BOX) TO FORM SOFT DOUGH. PAT DOUGH ON THE BOTTOM AND ONE-HALF INCH UP THE SIDES OF AN 9 X 13 INCHES GREASED CASSEROLE DISH.
SAUTE REMAINING ONIONS AND BELL PEPPERS UNTIL SLIGHTLY TENDER.
ON TOP OF BISCUIT MIX, EVENLY DISTRIBUTE INGREDIENTS IN THE FOLLOWING ORDER: GROUND BEEF, TOMATO SLICES, GREEN PEPPERS, ONIONS, JALAPENO PEPPERS, SOUR CREAM MIXTURE AND END WITH REMAINING SHREDDED CHEESE.
BAKE FOR 30-40 MINUTES OR UNTIL EDGES OF DOUGH ARE LIGHTLY BROWNED.
Message Thread
