Colorful veggies light up this ground beef casserole. The only thing that sets this apart from the original recipe is that we enjoy the biscuits on the side. They're great for dipping!
1/2cupwaterfor taco seasoning (or the amount listed on back of packet)
3/4cupsour cream
3/4cupmayonnaise
8ozcheddar cheeseshredded and divided
1largeonionhalved and sliced
3mediumtomatoessliced
1mediumred bell pepperhalved and sliced
4ozcanned sliced jalapenos
fresh jalapeno slices and cilantrofor garnish
Instructions
In a large skillet on the stovetop over medium-high heat, brown the ground beef and drain of excess fat. Return to skillet and combine with taco seasoning and water. Continue cooking for 5 minutes.
Pour the ground beef into the bottom of the crockpot.
In a bowl, combine sour cream, mayonnaise, half of the cheddar cheese, and half of the onions. Stir well and set aside.
Saute remaining onions and bell peppers on the taco meat pan until slightly tender.
Layer ingredients in the following order within the crockpot: taco meat, tomato slices, bell pepper and onion mixture, Jalapeno peppers, sour cream mixture.
Cover and cook on high for 3-4 hours. Just before serving, sprinkle with remaining cheddar cheese, recover and allow to melt for 15 minutes.
Garnish with fresh jalapenos, tomatoes, cilantro, and/or more sour cream.
Video
Notes
Serve this casserole with a side of homemade or canned biscuits for dipping.
Store in an air-tight container kept in the refrigerator for 3-4 days.