110.5 ounce can Rotel tomatoes with green chiles, do not drain
1 ½cupsfrozen corn
½cupsour cream
½cupmayonnaise
1 ½cupscolby jack cheeseshredded, divided
Instructions
Preheat the oven to 350 degrees and spray a 9x13 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 belle peppers. Cook for 5-6 minutes or until 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 cup 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!
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.