Step 1

Preheat the oven to 375 degrees F.

Step 2

Coat a 13x9-inch baking dish with cooking spray.

Step 3

In a 12-inch nonstick skillet over medium-high heat, cook the beef, while crumbling, until no longer pink, about 5-7 minutes. Drain the excess grease.

Step 4

Return the beef to the skillet and stir in the kidney beans, the corn, the fire-roasted tomatoes and their juices, the green chiles and their juices, the taco seasoning mix, and the chili powder.

Step 5

Cook the beef-veggie mixture until simmering.

Step 6

Stir the cream cheese into the beef-veggie mixture until melted.

Step 7

Transfer the beef-veggie mixture from the heat and stir in 1 1/2 cups of the shredded cheese.

Step 8

Pour the beef-veggie mixture into the prepared baking dish.

Step 9

Separate the dough into 8 biscuits and cut each biscuit into 6 pieces.

Step 10

Place the biscuit pieces over the beef-veggie mixture.

Step 11

Brush the biscuit pieces with the melted butter.

Step 12

Sprinkle the casserole with the remaining cheese.

Step 13

Bake the casserole until the biscuits are golden-brown and baked through, about 20-25 minutes.

Step 14

Serve.