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Preheat oven to 325 degrees.
While oven is preheating, Turn on stove to high and start heating a large frying pan. Crumble the ground beef into the heated pan. Use a wooden spoon to break up the ground beef. Let the beef cook for 2 minutes.
While beef is cooking, prepare a cookie sheet with parchment paper on it. Place biscuits on top of the parchment paper. Bake the biscuits for about 16 minutes in the preheated oven, or until nice and brown.
Add the taco seasoning into the ground beef. Stir and continue using the wooden spoon to break up the beef chunks.
While beef continues cooking, combine sour cream, mayonnaise, and flour in a medium bowl and whisk together until it's creamy and smooth.
When beef is totally cooked through and nice and brown, drain off any excess grease.
In a large 6-quart greased slow cooker place as many biscuits on the bottom of the crock that will fit in one layer. Cut any extra biscuits into quarters and fit them carefully into any gaps in the biscuit layer on the bottom of the slow cooker.
Place ground beef evenly over the top of the biscuit layer.
Then spoon diced tomatoes over the top of the ground beef evenly.
Next, add the 2 cans of green chiles and spread over the tomatoes evenly.
Next scrape the sour cream/mayo mixture out of the bowl and spread evenly over the top of the green chiles.
Finally, sprinkle the cheese over the top.
Cover and cook on HIGH for 2 to 3 hours or on LOW for 4 to 6 hours.
Using a serving spoon scoop down deep to get all the layers and serve and enjoy!
Preheat oven to 325 degrees. Brown ground beef and add taco seasoning and water, according to packet instructions; set aside.
Combine sour cream, mayonnaise, and flour in a medium bowl and whisk together until it's creamy and smooth.
Grease a 9x13 casserole dish. Then layer as many biscuits that will fit onto the bottom of the dish. Place ground beef evenly over the top of the biscuit layer. Then spoon diced tomatoes and 2 cans of green chiles over the top of the ground beef evenly. Next scrape the sour cream/mayo mixture out of the bowl and spread evenly over the top of the green chiles. Sprinkle cheese on top.
Bake for 30 to 40 minutes or until edges of dough are lightly browned.