2In a mixing bowl, combine two cups of Bisquick and one and a quarter cups of milk.
3Whisk until beautifully combined.
4Pour or ploop the mixture into the baking dish and spread it across the bottom.
5Par bake the biscuit base in the oven at 350°F for 10 to 15 minutes.
6Drop two pounds of ground beef into a hot oiled pan, break it up, and brown it.
7Add one diced onion and one diced bell pepper to the ground beef.
8Sauté the vegetables for a little bit.
9Add a couple tablespoons of your favorite taco seasoning and let it soak in.
10Turn off the heat and set the meat mixture aside.
11In another mixing bowl, add half a cup of mayonnaise, half a cup of sour cream, one cup of freshly shredded cheddar cheese, and one cup of freshly shredded pepper jack cheese.
12Mix all the ingredients together until perfectly combined and set aside.
13Take the biscuit base out of the oven.
14Ploop the meat mixture in a layer on top of the biscuits.
15Pour two drained cans of Rotel on top of the meat and spread them out in a layer.
16Ploop the cheese mixture on top of the Rotel layer and spread it out.
17Add some extra pepper jack and cheddar cheese on top.
18Throw the casserole in the oven at 350°F for about 30 minutes.
19Let the molten hot casserole cool for a little bit before serving.
20If desired, sprinkle fresh parsley on top for garnish.