1-First: preheat your oven to 350°F. Mix 1 box of cheddar-flavored biscuit mix with 3/4 cup cold water, spread it in a 9×13-inch casserole dish, and bake for 5-8 minutes until set. This creates a solid base that’s simple yet flavorful.

2-Next: in a large skillet, brown 1 pound of ground beef with 1 medium diced onion until fully cooked. Drain the excess grease, then stir in 1 packet of taco seasoning mixed with 1/4 cup water, 14.5 ounces of drained fire-roasted diced tomatoes, and 4 ounces of undrained diced green chilies. Let it simmer for 2-3 minutes to blend the flavors.

3-Then: prepare the creamy layer by combining 1/2 cup mayonnaise, 1/2 cup sour cream, and 1 cup shredded Colby Jack cheese. Spread the beef mixture over the baked biscuit crust, add the mayo mixtures on top, and sprinkle with the remaining 1 cup shredded Colby Jack cheese.

4-Finally: bake the assembled casserole at 375°F for 30 minutes until the cheese melts and bubbles. Let it cool for 5 minutes before serving, and garnish with 1 teaspoon dried parsley flakes if you like. The whole process takes about 15 minutes to prep and 40 minutes to cook, giving a total time of 55 minutes. For ideas on easy tweaks, see our casserole recipes guide.