Ingredients

• 2 cups baking mix
• 1.25 cups whole milk
• 2 tablespoons vegetable oil
• 2 pounds lean ground beef
• 1 onion
• 2 poblanos peppers
• 1 packet taco seasoning
• 0.5 teaspoons kosher salt
• 0.5 cups mayonnaise
• 0.5 cups sour cream
• 2 cups pepper Jack cheese
• 2 cups shredded Cheddar cheese
• 1 10 ounce) can diced tomatoes with Hatch green chiles
• 0.5 cups chopped cilantro or green onions

Instructions

1. 1 Preheat the oven to 350 degrees F (180 degrees C). Lightly coat a 9x13-inch baking dish with cooking spray.
2. 2 Stir baking mix, milk, and 1 tablespoon oil together in a bowl. Spread evenly in the prepared baking dish.
3. 3 Bake in the preheated oven until just starting to turn golden brown, 10 to 15 minutes. This step is just par-baking - this layer will not be fully baked at this point. Remove from the oven and set aside.
4. 4 Heat remaining tablespoon oil in a large skillet over medium-high heat. Add ground beef and cook, stirring occasionally, until almost cooked through, about 4 minutes.
5. 5 Add onion and poblano, stirring occasionally, until the beef is cooked through and onions begin to soften, about 4 minutes more. Stir in taco seasoning and salt until evenly combined. Remove from heat; set aside.
6. 6 Add mayonnaise, sour cream, 1 cup pepper Jack cheese, and 1 cup Cheddar cheese to a bowl; stir until well combined.
7. 7 Spoon beef mixture evenly over par-baked biscuit in the baking dish. Sprinkle drained diced tomatoes evenly over beef. Carefully spoon mayonnaise mixture over beef and tomatoes. Sprinkle evenly with remaining shredded cheese.
8. 8 Bake, uncovered, until cheese is bubbly and starting to turn golden brown, about 30 minutes.
9. 9 Let the dish rest for 10 minutes before serving. Garnish with sour cream and cilantro or green onions.

Nutrition per serving