Ingredients
2 pounds ground beef, cooked and drained
1 (1.25-ounce) packet McCormick’s taco seasoning
4 ounces Daisy sour cream
4 ounces Hellmann’s mayonnaise
8 ounces Cheddar cheese, shredded and divided
1/2 onion, diced
2 cups Bisquick
1 cup water
2 tablespoons juice from jarred jalapeno peppers
1 green bell pepper, chopped
1 (4-ounce) can sliced jalapeno peppers
1 (4-ounce) can whole black olives
1 jar salsa (just enough to spread over the very top of the dish)
Instructions
Preheat oven to 325 degrees F. 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; set aside
Stir Bisquick, water, and jalapeño juice together to form a soft dough. Add more Bisquick if needed to achieve a dough consistency. Pat dough on the bottom and one-half-inch up the sides of an 9 x 13-inch greased casserole dish
Saute onions and bell peppers until slightly tender
On top of biscuit mix, evenly distribute ingredients in the following order: ground beef, bell pepper and onions, sour cream mixture, black olives, jalapeno peppers, salsa, and end with remaining shredded cheese
Bake for 30 to 40 minutes or until edges of dough are lightly browned
