Impossible Mexican Fiesta Casserole

This is one of those Bisquick-era casseroles that somehow never gets old.

A soft biscuit dough made from baking mix and water gets pressed into a greased pan and up the sides to form a base. Seasoned browned ground beef goes on first, then sliced tomatoes and chopped green pepper, and finally a creamy topping of cheddar, sour cream, mayonnaise, and onion.

That top layer is the star. It melts and browns in the oven into a rich, tangy, cheesy cap over the beef and vegetables. A sprinkle of paprika gives it color.

The biscuit base puffs slightly during baking and turns light brown around the edges, creating a soft, bread-like crust that soaks up the meat juices from above.

Kitchen Tips

• Flour your fingers when pressing the dough. It’s sticky and clings to everything. Wet or floured hands make it manageable.
• Press the dough ½ inch up the sides of the pan to create a lip that holds the filling.
• Cool for 5 minutes before cutting into squares. The filling needs time to set or it slides off the dough.

Variations

• Use ground turkey for a leaner version.
• Add canned green chilies or jalapenos to the beef layer for more authentic Mexican heat.
• Swap cheddar for pepper jack for a spicier cheese topping.