Preheat the oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.

Press the biscuit dough into the bottom of the prepared dish, extending it halfway up the sides.

Bake for 15 to 20 minutes until the dough is lightly browned. Keep the oven on.

While the biscuit crust is baking, brown the ground beef in a nonstick skillet over medium-high heat. Cook until browned and crumbly, about 5-10 minutes. Drain the excess fat.

Stir in the taco seasoning and water. Bring to a boil, then reduce the heat and let it simmer for about 5 minutes, stirring occasionally. Transfer the meat to a bowl.

Using the same skillet, cook the onion and red bell pepper over medium heat until slightly tender, about 5 minutes.

Mix together the sour cream, mayonnaise, half of the Cheddar cheese, and half of the cooked onion and bell pepper mixture in a medium bowl.

Layer the cooked ground beef, tomato slices, remaining onion and bell pepper mixture, jalapeño peppers (if using), and the sour cream mixture over the pre-baked biscuit crust.

Sprinkle the remaining Cheddar cheese on top.

Bake uncovered for 30 to 40 minutes until the cheese is bubbly and lightly browned.