Cattle Ranch Casserole

Preheat the oven to 350 degrees F (180 degrees C). Lightly coat a 9x13-inch baking dish with cooking spray.

Combine the baking mix, milk, and 1 tablespoon vegetable oil in a bowl. Spread the mixture evenly across the prepared baking dish.

Bake for 10 to 15 minutes, just until the biscuit layer begins to turn golden. It should only be partially baked at this stage. Remove it from the oven and set aside.

Heat the remaining 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the ground beef and cook, stirring from time to time, until nearly cooked through, about 4 minutes.

Add the chopped onion and poblano peppers. Continue cooking and stirring occasionally until the beef is fully cooked and the onion starts to soften, about 4 minutes more. Mix in the taco seasoning and kosher salt, then remove the skillet from the heat.

In a separate bowl, stir together the mayonnaise, sour cream, 1 cup pepper Jack cheese, and 1 cup Cheddar cheese until evenly combined.

Spread the beef mixture evenly over the partially baked biscuit layer. Scatter the drained diced tomatoes with Hatch green chiles over the beef. Carefully spoon the mayonnaise mixture on top, then finish with the remaining shredded pepper Jack and Cheddar cheeses.

Bake uncovered for about 30 minutes, until the cheese is bubbling and beginning to turn golden brown.

Allow the casserole to rest for 10 minutes before serving. Garnish with additional sour cream and the chopped cilantro or green onions.