Ingredients:

  • 2 cups (280g) biscuit mix
  • 2/3 cup (160ml) milk
  • 2 tbsp (28g) melted unsalted butter
  • 1 lb (450g) lean ground beef (90% lean)
  • 1 small (110g) yellow onion, finely diced
  • 1 medium (120g) green bell pepper, diced
  • 1 packet (30g) taco seasoning
  • 1 can (14.5 oz / 411g) fire-roasted diced tomatoes, drained
  • 1 small can (4 oz / 113g) diced green chiles
  • 1 cup (245g) plain Greek yogurt
  • 2 cups (225g) sharp cheddar cheese, shredded
  • 1/2 tsp (3g) garlic powder
  • 1/4 tsp (1.5g) smoked paprika

Instructions:

  1. Preheat oven to 375°F (190°C). In a bowl, stir together the biscuit mix, milk, and melted butter until a soft dough forms. Press the mixture evenly into the bottom of a 9x9 inch baking dish. Bake for 8–10 minutes until the edges are just beginning to turn mahogany-colored.
  2. While the crust bakes, brown the lean ground beef in a skillet over medium-high heat. Add the diced onion and bell pepper, sautéing until the onions are translucent.
  3. Stir in the taco seasoning, drained fire-roasted tomatoes, and green chiles. Simmer for 5 minutes until the liquid has reduced and the beef is deeply seasoned.
  4. In a small bowl, fold together the Greek yogurt, 1.5 cups of the shredded cheddar, garlic powder, and smoked paprika.
  5. Spread the seasoned beef evenly over the par-baked crust. Top with the yogurt-cheese mixture and sprinkle the remaining 1/2 cup of cheese on top.
  6. Bake for 15–20 minutes until the topping is bubbling and the cheese has formed a golden, lacy crust.