Step 1: Prepare the Biscuit Crust

1. Preheat oven to 350°F (175°C).
2. Lightly grease a 9×13-inch baking dish with butter.
3. Press the biscuit dough into the bottom of the dish, flattening it evenly to form a crust.
4. Bake for 10 minutes, then remove from the oven and set aside.

Step 2: Cook the Beef Mixture

1. In a large skillet, cook the ground beef over medium heat until browned.
2. Add the onion and bell pepper and sauté until softened, about 5 minutes.
3. Stir in garlic powder, onion powder, chili powder, smoked paprika, salt, and black pepper.
4. Drain excess grease, then mix in the Rotel tomatoes and diced jalapeños.

Step 3: Make the Creamy Cheese Layer

1. In a medium bowl, whisk together sour cream, mayonnaise, and 1 cup shredded cheddar cheese.
2. Spread this creamy mixture evenly over the cooked beef layer in the casserole.

Step 4: Assemble the Casserole

1. Spread the beef mixture evenly over the biscuit crust.
2. Add the creamy sour cream and mayo mixture on top.
3. Sprinkle with remaining 2 cups of shredded cheddar cheese.
4. Top with pickled jalapeños and a pinch of black pepper and paprika for extra flavor.

Step 5: Bake to Perfection

1. Bake in the preheated oven for 25-30 minutes, or until the cheese is golden and bubbly.
2. Remove from the oven and let it rest for 5 minutes before slicing.