Preheat oven to 325 degrees F. Lightly spray a 9×13-inch baking dish with non-stick cooking spray.

In a 12-inch skillet brown the ground beef until thoroughly cooked, then drain and return to the skillet. Add the water for the meat, the taco seasoning and bring to a boil. Add the onion and the peppers. Turn down the heat and simmer for three to five minutes, or until the onions and peppers begin to soften. Set aside.

In a small bowl mix together the biscuit mix and the water for the crust to make a soft dough. Press the dough into the bottom and up the sides about ½ inch in the prepared baking dish. The dough was a little sticky so I used parchment paper to press it out on the bottom, and I used a spatula to bring it up the sides.

In a small bowl mix together the mayonnaise, the sour cream and half the cheese. Set aside.

Spread the ground beef mixture evenly over the biscuit layer. Evenly layer the sliced tomatoes over ground beef mixture. Evenly layer the green chilies over the tomatoes. Evenly spread the sour cream mixture over the green chilies. Top with remaining cheese.

Bake for 30 to 35 minutes or until edges are lightly browned.