Ingredients:

  • 1 lb lean ground beef
  • 1 tbsp taco seasoning
  • 1/2 cup diced canned tomatoes, drained
  • 1/4 cup diced green chiles
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 1 tbsp dry ranch seasoning mix
  • 2 cups shredded sharp cheddar cheese
  • 1 can (12 oz) refrigerated flaky biscuit dough
  • 1 tsp dried parsley

Instructions:

  1. Preheat the oven to 350°F (175°C).
  2. Place the ground beef in a large skillet over medium-high heat and brown until no pink remains, breaking it into small crumbles; ensure the meat reaches a safe internal temperature of 160°F (71°C).
  3. Carefully drain all rendered fat from the skillet to prevent a greasy casserole.
  4. Stir the taco seasoning, drained diced tomatoes, and green chiles into the beef; cook for 2 minutes until fragrant, then remove from heat.
  5. In a medium mixing bowl, whisk together the sour cream, mayonnaise, and dry ranch seasoning until smooth.
  6. Fold 1 cup of the shredded sharp cheddar cheese into the ranch mixture until evenly distributed.
  7. Spread the seasoned beef evenly across the bottom of a 9x13 inch baking dish.
  8. Pour the ranch cream mixture over the beef layer and smooth to the edges using a spatula.
  9. Sprinkle the remaining 1 cup of shredded sharp cheddar cheese over the cream layer.
  10. Cut each refrigerated biscuit into quarters and arrange the pieces evenly across the cheese layer.
  11. Bake for 25–30 minutes, or until the biscuits are golden brown and the cheese is bubbling.
  12. Garnish with dried parsley and cut into 6 equal squares before serving.