Step 1

Preheat oven to 325 degrees F.  Butter a 11 x 17 or 9 x 13-inch casserole dish; set aside.

Step 2

Cream together the sour cream, mayonnaise and half of the shredded cheese; set aside, reserving remaining cheese. Drain tomatoes; set aside.

Step 3

Add butter to large skillet and sauté onion, bell pepper and jalapeno until tender, about 4 minutes. Remove from skillet and set aside.

Step 4

In same skillet, brown ground beef, drain off excess fat and return to skillet, add seasonings and water. Bring to a boil, reduce heat and simmer for 3 minutes. Remove from heat, stir in half of the onion mixture and set aside.

Step 5

Meanwhile, mix biscuit mix with water to form soft dough. Turn out onto lightly floured surface and knead 3 or 4 times. Roll out to a rectangle, then lift by wrapping around rolling pin and transfer to prepared baking dish. Press dough evenly into bottom and half way up the sides of dish.

Step 6

Distribute beef mixture evenly on top of crust, top with tomatoes, remaining onion mixture and dollop sour cream mixture on top, spreading out evenly. Top with remaining shredded cheese.

Step 7

Mix corn muffin mix with egg and milk, dollop on top and spread carefully.

Step 8

Bake uncovered about 45 minutes or until top is lightly browned. Let rest for 15 minutes before serving.