Equipment Needed
- 9×13 inch baking dish
- Large skillet
- Wooden spoon or spatula
- Mixing bowls
- Measuring cups and spoons
- Sharp knife and cutting board
- Aluminum foil
Step-by-Step Instructions
We start by building our foundation. Preheat your oven to 350°F (175°C). Unroll one can of the crescent roll dough and press it evenly into the bottom of your ungreased 9×13 baking dish, pinching the seams together to form one solid layer. This will be our crust. I found that using my fingers to gently press and stretch it works best. Don’t worry if it’s not perfect—it will puff and bake into a delicious, buttery base. Set this aside while we make the hearty filling that gives this casserole its character.
Now, let’s make the flavorful heart of the dish. In your large skillet over medium-high heat, brown the ground beef with the chopped onion. Break it up well as it cooks. Once the beef is no longer pink and the onions are softening, drain off the excess grease. This is an important step I learned the hard way—skipping it leads to a greasy final product. Return the skillet to the heat and stir in the packet of taco seasoning and the ½ cup of water. Let it simmer for 3-5 minutes until the liquid is mostly absorbed and the meat is richly coated in that spicy aroma. Remove it from the heat.
Next, we create the signature creamy layer that makes this casserole so unique. In a medium bowl, stir together the sour cream, mayonnaise, and one cup of the shredded Colby Jack cheese until it’s completely combined. It will be thick and luxurious. This mixture is what binds the layers and adds a cool, creamy contrast to the spicy beef. Now, it’s time for the satisfying assembly. Spread the seasoned ground beef mixture evenly over the crescent roll crust in your baking dish. Next, sprinkle the chopped green and red bell peppers evenly over the beef. Then, carefully spread the sour cream mixture over the peppers, all the way to the edges to seal everything in.(See the next page below to continue…)