Instructions
Preheat the oven to 350 degrees and spray a 9×13 baking dish with nonstick cooking spray.
In a large bowl add the bisquick and water and mix until combined.
Spread the dough into the bottom of the baking dish. (use a spatula sprayed with non stick cooking spray to press it out if the dough is to sticky)
Heat a large skillet on medium high heat and add the ground beef, onion and bell peppers. Cook for 5-6 minutes or until the meat is browned. Drain off any excess grease.
Add in the taco seasoning, Rotel, and corn and cook another 2-3 minutes.
Spread the meat mixture on top of the dough in the baking dish.
In a small bowl, mix together the sour cream, mayonnaise and 1 ½ cups of cheese until combined.
Spread the sour cream mixture on top of the beef.
Followed by the remaining shredded cheese.
Bake uncovered for 35-40 minutes or until cheese is melted and slightly browned.
Let cool 5-10 minutes and serve!
Recipe Tips
A can of drained black beans or pinto beans adds extra texture and protein. This could help bulk out this main dish even more.
Try Monterey Jack, cheddar, pepper Jack, or a Mexican blend instead of Colby Jack.
For a kick of heat, choose a hot version of Rotel or add diced jalapeños.
Spray your spatula with nonstick cooking spray to help make spreading the Bisquick dough around the dish easier.
Notes
Feel free to mix in Monterey Jack, Pepper Jack, or Cheddar for a gooey, melty twist.
Assemble and freeze unbaked, or freeze individual cooked portions for easy reheating later.
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