Creamy Layered Casserole
A warm, hearty casserole with a golden biscuit crust, spiced ground beef layered over sautéed bell peppers and tomatoes, topped with a creamy cheese mixture. Perfectly balanced and packed with flavor.
Servings: 6 servings
Calories: 540kcal
Ingredients
- 1 lb ground beef
- 1 medium onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 can (10 oz) diced tomatoes with green chilies, drained
- 1 packet taco seasoning
- 1 can refrigerated biscuit dough
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 packet ranch seasoning mix
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- Salt and pepper, to taste
- Chopped parsley or cilantro, optional for garnish
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
- Prepare the biscuit crust. Press the refrigerated biscuit dough evenly into the bottom of the dish. Bake for 10-12 minutes or until golden. Remove and set aside.
- Cook the ground beef and diced onion in a skillet over medium heat until the beef is browned and the onion is soft. Drain excess grease.
- Add the diced red and green bell peppers and cook for 3-4 minutes until slightly tender.
- Add the drained tomatoes with green chilies and taco seasoning. Simmer for 5 minutes, stirring occasionally. Season with salt and pepper to taste.
- Prepare the creamy ranch layer by whisking together sour cream, mayonnaise, and ranch seasoning mix until smooth.
- Spread the seasoned beef and vegetable mixture over the warm biscuit crust.
- Sprinkle the cheddar and Monterey Jack cheeses evenly over the top.
- Pour the creamy ranch mixture over the cheese layer.
- Return the casserole to the oven and bake for 15-20 minutes until the top is bubbly and golden.
- Allow to cool slightly before garnishing with chopped parsley or cilantro, if desired. Serve warm.
Notes
For a vegetarian version, substitute ground beef with a plant-based sausage.
Letting the casserole rest for 10 minutes before serving helps with clean slices.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Letting the casserole rest for 10 minutes before serving helps with clean slices.
Store leftovers in an airtight container in the refrigerator for up to 3 days.