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Southwestern Ground Beef Casserole

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Ingredients
  

  • Non-stick cooking spray
  • 1 16-ounce can Pillsbury large biscuits
  • 2 tbsp. olive oil
  • 2-pounds 85% to 90% lean ground beef
  • 1 1-ounce packet taco seasoning
  • ⅓ cup water
  • Kosher salt, as needed
  • 1 medium yellow onion, sliced
  • 1 medium red bell pepper, sliced
  • 1 medium green bell pepper, sliced
  • 1 14-ounce can diced tomatoes
  • 1 cup sour cream
  • 8 ounces mild cheddar cheese, shredded, divided
  • 1 4-ounce can diced jalapeños

Instructions
 

  • Position a rack in the center of the oven and pre-heat to 350°F.
  • Spray a 9 x 13-inch glass baking dish generously with non-stick cooking spray.
  • Place the biscuits in a single layer in the baking dish, pressing them together to create one layer of dough.
  • Transfer to the pre-heated oven and bake until golden; about 12 minutes; when biscuits are baked do not turn off the oven.
  • While the biscuits bake, add 1 tablespoon of oil to a large heavy-duty skillet, over medium heat; when the oil shimmers, add the ground beef and cook, stirring occasionally, until no longer pink; about 10 minutes.
  • Remove from heat; drain most of the excess fat from the skillet; add the taco seasoning, water and salt, to taste.
  • Return to heat; continue to cook, stirring occasionally, until the water evaporates; 3 to 4 minutes; remove from heat; transfer to a bowl and set aside.
  • Add the remaining 1 tablespoon of oil to the skillet; when the oil shimmers, add the onions, bell peppers and salt, to taste; cook over medium heat, stirring occasionally until tender; about 10 minutes.
  • Add the tomatoes and continue cooking, stirring occasionally, until the tomatoes are warmed through; about 3 minutes; remove from heat; set aside.
  • In a medium bowl, combine the sour cream, half the cheddar and the jalapeños.
  • Layer the ingredients evenly on top of the baked biscuit crust in this order; ground beef, onion-pepper-tomato mixture, sour cream-cheddar mixture, then top with the remaining cheese.
  • Place in the pre-heated oven and bake until the cheese is bubbling and beginning to brown slightly; about 20 minutes.
  • Remove from the oven; let sit 5 minutes before serving.

Notes

This is a great make-ahead casserole that can be frozen after fully baked; use a baking pan/dish suitable for going from the freezer to the oven.
Once baked, cool completely and tightly wrap in plastic; freeze for up to three months.
Remove from freezer and place directly in a pre-heated 350°F oven until warmed through.