Cattle Drive Casserole

Preheat the oven to 375°F. Lightly grease a 9x13-inch casserole dish with nonstick cooking spray.
In a medium bowl, combine 1 box Red Lobster Cheddar Bay Biscuit Mix (including the seasoning packet) and ¾ cup cold water. Stir until just combined. Spread the dough evenly across the bottom of the casserole dish, pressing down lightly. If it’s too sticky, spray your hands with cooking spray for easier handling.
Bake the biscuit dough for 5-8 minutes, just until it sets. Remove from the oven and set aside.
In a medium skillet, cook 1 pound ground beef and 1 diced medium onion over medium heat, breaking up the meat as it cooks. Once the beef is browned, drain any excess grease.
Add 1 packet taco seasoning, ¼ cup water, 14.5-ounce can fire-roasted diced tomatoes (drained), and 4-ounce can diced green chilies (undrained) to the skillet. Stir well and let simmer for 2-3 minutes.
Spread the beef mixture evenly over the partially baked biscuit layer in the casserole dish.
In a small bowl, mix ½ cup mayonnaise, ½ cup sour cream, and 1 cup shredded Colby Jack cheese. Spread this mixture evenly over the beef layer.
Sprinkle the remaining 1 cup shredded Colby Jack cheese over the top of the casserole.
Bake the casserole for 30 minutes or until the top is melted and bubbly. Remove from the oven and allow to cool for 5 minutes. Garnish with 1 teaspoon dried parsley flakes, if desired.