Instructions:
1. Preheat your oven to 350°F (175°C).
2. In a large skillet over medium heat, cook the ground beef until browned. Drain the excess fat.
3. Season the beef with salt, black pepper, garlic powder, onion powder, chili powder, and paprika. Stir well.
4. Add the chopped onion, red bell pepper, and jalapeño to the skillet. Cook until the vegetables are soft.
5. In a bowl, mix together the sour cream, mayonnaise, and half of the shredded Cheddar cheese.
6. Grease a 9×13 inch baking dish. Layer the beef mixture first, followed by the sour cream mixture.
7. Spread the diced tomatoes with green chiles over the sour cream layer.
8. Arrange the refrigerated biscuits on top. Sprinkle the remaining Cheddar cheese over the biscuits.
9. Bake for 30-35 minutes, or until the biscuits are golden and the cheese is melted and bubbly.
10. Allow the casserole to cool for a few minutes before serving.
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