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This beefy bake packs a punch with rustic Tex-Mex flavors, piling a hearty biscuit crust, zesty meat, and gooey cheese into every bite. Folks can’t help but go back for seconds thanks to its crowd-pleasing layers. When I’m looking for big flavor and leftovers you’ll want for lunch, this is always my pick.
First time I whipped this up, not a crumb was left! My crew asked if I could double it next time. Now it’s our must-have for Saturday get-togethers.
Delicious Ingredients
- Cheddar cheese fiesta blend: melts so nice and has big sharp flavor grate it fresh for the best stretch
- Sour cream: brings creaminess and a little zip full fat works best for a smooth finish
- Red bell pepper: makes it pop with color and a bit of sweetness pick a glossy firm one
- Lean ground beef: anchors the dish with bold taste and lots of protein aim for beef with barely any fat showing for best results
- Taco seasoning: amps up each layer with big south of the border flavor choose one with a punchy spice blend
- Salsa: adds sparkle and brings the Tex Mex vibe together use a style you love, jarred or fresh
- Biscuit mix: gives you that fluffy hearty bottom layer stick to reliable brands for no-fail texture
- Cooking spray: makes it a breeze to get out of the pan
- Mayonnaise: makes the creamy layer pleasantly rich use a good mayo for clean flavor
- Yellow onion: sets up the whole dish with depth and savory notes dry skin tells you it’s fresh
- Diced green chiles: toss in mild heat without burning your mouth drain well so nothing gets runny
- Garlic powder: bumps up the savory kick
- Water: helps bring the biscuit dough together keep it cold so your hands don’t stick
Simple Steps
- Bake It:
- Pop it back in the oven uncovered for about thirty minutes, until you see the cheese bubbling hot and beautifully golden. Let it chill for several minutes before you cut so your slices stay tidy.
- Finish with Salsa and Cheese:
- Spread salsa over the creamy layer in spoonfuls, letting the juices soak through, and finish off with your leftover cheese scattered all over the top for an irresistible crust.
- Get the Creamy Layer Ready:
- Grab a mixing bowl and stir together sour cream, mayo, drained chiles, garlic powder, and almost all the cheese until it’s totally smooth. Carefully smooth this thick layer over your meat without tearing the bottom.
- Stack the Layers:
- Spoon the seasoned meat and veggies onto the baked biscuit base, smoothing to the edges so each bite is covered and nothing is missed.
- Soften the Veggies:
- Once the meat is cooked, toss in chopped onions and red pepper, cooking till they’re soft and smell sweet, about four minutes. Stir in taco seasoning and take off heat.
- Work the Biscuit Dough:
- Blend biscuit mix with cold water using your hands until you get a smooth dough. Spray your baking dish so nothing sticks, then press dough into the bottom (and a little up the sides). Put in oven just until edges are golden and crust looks set—it’ll hold up the filling perfectly.
- Brown the Meat:
- On medium-high, cook the ground beef in a big skillet, breaking it up and letting it brown. When it’s no longer pink and has great texture, tip out any extra grease so each slice isn’t oily.
- Start the Oven:
- Get things rolling by heating your oven up to three fifty so it’s ready for baking magic later.
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Honestly, the best part for me is scooping up a chunk of that cheesy top, catching all the creamy layers and beef. Makes me think of movie night with the gang and everyone digging in at the table together.
Storing Leftovers
Once it’s cooled, move leftovers into a sealed container and stash in your fridge—they’ll last about four days. You can freeze slices, too, wrapped up or in a container. Reheat gently in the microwave or oven when you want a quick meal.
Swap Options
Want to shake things up? Try Monterey Jack or pepper jack for a switch on flavor or heat. Ground turkey keeps it a little lighter. Swap in light sour cream for fewer calories. Gluten-free biscuit mix (and double-check your taco seasoning) makes it safe if you can’t have gluten.
How to Serve
I love piling this onto a plate with a zingy green salad tossed with lime, or next to beans and rice for extra filling power. Slices of avocado or a dollop of sour cream make it over the top. Grab some chips to get every last bite.
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Where It Comes From
This layered comfort dish borrows from cowboy campfire stews and Southwestern casseroles. The biscuit base nods to classic Southern food, while spicy beef and peppers reflect longtime Tex-Mex family cooking.
FAQs About the Recipe
- → Which ground beef should I use?
Lean beef's your best bet. Try an 80/20 or 85/15 mix if you want beef that's moist without being greasy.
- → Can I swap out the cheese?
Totally, go for cheddar or shredded fiesta blend, or grab some pepper jack, Monterey Jack, or Mexican mix if that's what you've got.
- → Can I assemble it ahead of time?
You sure can! Stack your layers a day before, cover them, and stash in the fridge. Toss it in the oven when you're ready to eat.
- → Will this freeze well after it's baked?
Absolutely. Let it cool off, wrap it tight, and freeze. Defrost in the fridge before warming up so it heats evenly and stays tasty.
- → What should I serve on the side?
Fresh green salad, steamed veggies, or maybe some Mexican rice work great alongside these filling layers for a simple meal.