John Wayne Casserole

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My biscuit dough recipe: Hardee's Style Buttermilk Biscuits with 100% Freshly Milled Wheat - Grains and Grit (you will not need all of this dough, maybe about 1/3 of it for the casserole. Feel free to make biscuits with the other 2/3, freeze it for biscuits later, just make half of the recipe to begin with, etc)
2 lbs ground beef (I have used 1lb just fine if you want to cut back on meat)
1 1-oz packet taco seasoning plus water (or make your own)
1/2 cup sour cream
1/2 cup mayonnaise
8 oz cheddar cheese, shredded and divided
1 medium onion, sliced and divided
2 medium tomatoes or about 3-4 roma tomatoes, sliced
1 medium bell pepper, diced or sliced thin
4 oz canned sliced jalapenos (or use fresh, or omit all together especially for little kiddos)

Preheat oven to 350 degrees F and grease a 9x13 baking dish.
Take biscuit dough and place it on the bottom of the 9x13 dish and cover the bottom and the sides with biscuit dough. Dough should be about 1/4 - 1/2 thick. You're making a biscuit crust.
Bake biscuit dough in preheated 350 degree oven for 12-15 minutes until dough has a slight color to it.
While biscuits are baking, combine taco seasoning and ground beef and cook until ground beef is browned.
Drain meat and set aside in another bowl.
In a separate bowl, combine sour cream, mayo, half the cheddar cheese, half the onions. Stir until combined.
In the pot you browned the ground beef in, saute half the onion and all of the bell pepper until slight tender.
Arrange casserole on top of biscuit crust in this order: ground beef, then sliced tomatoes, bell pepper and onion mixture, Jalapeno peppers, sour cream mixture, sprinkle remaining cheddar cheese on top.
Bake in preheated 350 degree oven for 25-30 minutes until you see the biscuit crust start to lightly brown and cheese is melted.
Pull out and let rest for 10-20 minutes.

This recipe has been adapted from Amanda's Cookin'.

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