• Preheat the oven to 375°F and grease a 9 x 13-inch baking dish.

Make the Biscuit Layer

• In a separate bowl, combine the biscuit mix with the water and seasoning packet from the box.
• Stir just until combined.
• Spread evenly over the bottom of the baking dish.
• Bake for 8 minutes just until the bottom is set but not baked through.

Prepare the Ground Beef Layer

• Heat olive oil in a large skillet over medium heat and add the ground beef. Cook until browned and fully cooked, then drain excess grease.
• Add the chopped onion and red bell pepper to the skillet and cook until softened.
• Stir in the taco seasoning, salt, smoked paprika, and cumin and cook for 1 minute until fragrant.
• Stir in the drained tomatoes and green chiles and remove from heat.
• Add the sour cream and mayonnaise and mix until smooth. Fold in the Monterey Jack cheese and half of the cheddar cheese.

Assemble and Bake the Casserole

• Spread the sour cream mixture evenly over the biscuit base.
• Sprinkle the remaining cheddar cheese over the top.
• Bake uncovered until the biscuits are cooked through and the filling is bubbling hot.
• Cool briefly so the layers set, then slice and serve.