1. Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.

2. In a large skillet over medium heat, brown the ground beef until no longer pink. Drain excess fat.

3. Stir in taco seasoning and water. Add drained diced tomatoes with green chilies and simmer for 5 minutes.

4. In another skillet (or same one), sauté chopped onion, red bell pepper, and green bell pepper until softened. Add corn, stir, and remove from heat.

5. Combine sautéed vegetables with the ground beef mixture and set aside.

6. In a mixing bowl, combine sour cream, mayonnaise, and shredded Monterey Jack cheese. Mix well.

7. Press biscuit dough into the bottom of the prepared baking dish, covering the surface and slightly up the sides.

8. Layer the beef and vegetable mixture over the biscuit base.

9. Spread the creamy mixture evenly over the beef layer.

10. Sprinkle shredded cheddar cheese on top.

11. Bake uncovered for 30–35 minutes until the cheese is melted and bubbly, and biscuit crust is cooked through.

12. Let rest for 5–10 minutes before slicing. Garnish with optional toppings before serving.