Preheat the oven to 350˚ F. Grease a 9 x 13 inch casserole dish.

Open the can of biscuits and separate into individual pieces. Gently press the biscuits across the bottom and partially up the sides of the casserole dish. Bake for 10-12 minutes, or until the biscuits are light golden brown, then remove from the oven.

Meanwhile, heat the oil in a skillet over medium high heat. Add the ground beef, onion, and bell pepper and brown until onions and peppers are softened and no pink remains in the beef. Drain all but 2 tablespoons of excess fat from the pan.

Add the chili powder, cumin, garlic powder, salt and pepper to the cooked ground beef. Stir well to distribute the spices evenly and allow them to infuse the meat.

In a separate bowl, combine the sour cream, mayonnaise and ½ of cheese, blending them together until smooth and creamy.

Assemble the layers. Distribute the ground beef mixture evenly over the cooked biscuits. Place the sliced tomatoes on top of the beef mixture. Pour the sour cream and mayonnaise mixture over the tomatoes, forming a smooth layer. Finish with the remaining shredded cheese.

Bake for 25-30 minutes or until the cheese is golden and bubbling. Remove from the oven and garnish with diced jalapenos.