Comfort food at its finest—rich, hearty, and ready to wrangle your hunger!
Ingredients:

• Cooking spray
• 2 cups (246g) all-purpose baking mix (such as Bisquick)
• 1 1/4 cups whole milk
• 2 tablespoons vegetable oil, divided
• 2 pounds 85/15 ground beef
• 1 small yellow onion, finely chopped (about 1/2 cup)
• 1 medium poblano chile or 1/2 small bell pepper, seeded and chopped (about 3/4 cup)
• 1 (1-ounce) envelope taco seasoning mix
• 3/4 teaspoon kosher salt
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 2 cups (8 ounces) shredded pepper jack cheese, divided
• 2 cups (8 ounces) shredded sharp cheddar cheese, divided
• 2 (10-ounce) cans diced tomatoes and green chiles, drained (such as Rotel)

Method:

1. Preheat the oven to 350°F. Lightly coat a 9x13-inch baking dish with cooking spray.

1. Par-bake the biscuit bottom: Stir the baking mix, milk, and 1 tablespoon of the oil together in a medium bowl. Spread evenly in the prepared baking dish. Bake until just starting to turn golden brown, 10 to 15 minutes. Remove from the oven and set aside.

1. Meanwhile, cook the beef: While the base cooks, heat the remaining 1 tablespoon of oil in a large skillet over medium-high heat. Add the ground beef and cook, stirring occasionally, until almost cooked through but with some pink remaining, for about 5 minutes. Add the onion and poblano and cook, stirring occasionally and breaking the beef into small pieces, until the beef is cooked through and the onions start to soften, about 3 minutes. Stir in the taco seasoning and salt until evenly combined. Remove from the heat and set aside.

1. Make the topping: In a medium bowl, stir together the mayonnaise, sour cream, 1 cup of the pepper jack cheese, and 1 cup of the cheddar cheese; set aside.
   
   
2. Assemble the casserole and bake: Spoon the beef mixture evenly over the par-baked biscuit in the baking dish. Sprinkle the drained diced tomatoes and green chiles evenly on top of the beef. Spoon the mayonnaise mixture over the beef and tomatoes and gently spread to cover. Sprinkle evenly with the remaining 1 cup each of pepper jack and cheddar cheese. Bake until the casserole is bubbling around the edges and the cheese is melted and starting to turn brown in spots, about 30 minutes. Remove from the oven and let stand for 10 minutes before serving. Store leftovers in an airtight container in the fridge for up to 4 days.

A savory one-pan wonder. Image Source: Simply Recipes

This recipe was sourced from Simply Recipes. Got a family twist? Post your version or tips in the forum!

 

[Miz P.J.]

How many people is this likely to serve? There are just two of us and I really don't want to be eating this for weeks on end.

 

[Marie S.]

How many people is this likely to serve? There are just two of us and I really don't want to be eating this for weeks on end.

Hi Miz P.J! This recipe makes up to 8 servings, but don’t worry—you can easily adjust the ingredients to fit just the two of you! Just halve everything, and you’ll have the perfect amount without the leftovers lasting forever.