Collect the necessary materials. Prepare a 9x13-inch baking pan by lightly greasing it and placing it in a preheated 350 F (175 C) oven.

Put biscuit dough in the bottom of the pan and press it up the sides about halfway.

Spread the biscuit dough in the baking dish.

For about 15 to 20 minutes in a preheated oven, it should become lightly browned. Let the stove stay on.

Biscuits cooling on a wire rack after baking in a casserole dish.

Meanwhile, over medium heat, brown the ground beef until it is crumbly, about 5 minutes, in a nonstick skillet. Trim the fat. Mix in some taco spice and water and stir. Bring to a boil, then reduce heat and simmer for 5 minutes, stirring regularly. Put the finished meat in a basin and clean the pan.

Prepare a skillet full of seasoned ground meat and add it.

In the same skillet, add the onion and bell peppers, and sauté them over medium heat for about 5 minutes, or until they are just beginning to get soft.

Add Sliced bell peppers and onions cooking in a skillet.

Sour cream, mayonnaise, half the Cheddar cheese, and half the onion-pepper mixture should be mixed together.

Sour cream, cheddar cheese, peppers, and onions should be combined and placed in a bowl.

On top of the cooked biscuits, layer the browned meat, tomatoes, onion-pepper mixture, jalapeo peppers, and sour cream mixture. Add the remaining grated Cheddar cheese and sprinkle.

For 30-40 minutes in a preheated, uncovered oven, until the cheese is golden and bubbling.