Preheat your oven to 350°F (175°C) and lightly grease a 9x13 inch baking dish. Arrange the biscuits in a single layer at the bottom of the dish, pressing them slightly to cover the base evenly. Bake the biscuits for 10-12 minutes to partially cook them.

In a large skillet, heat the olive oil over medium heat. Add the sliced onion and red bell pepper, sautéing until softened. Add the ground beef, cooking until browned, and drain any excess fat.

Stir in the taco seasoning, and ¼-½ cup of water. Mix thoroughly, then add the diced tomatoes with green chilies and the drained corn. Cook for about 5 minutes to blend the flavors.

Spread the beef mixture evenly over the biscuit layer in the baking dish, ensuring it's well-distributed. Scatter the sliced jalapenos evenly over the beef mixture.

In a separate bowl, combine the mayonnaise and sour cream. Spread this mixture evenly over the jalapenos to form a smooth layer.

Evenly sprinkle the shredded cheddar cheese and mozzarella cheese over the mayonnaise and sour cream layer, covering it completely.

Place the casserole in the preheated oven and bake for 30-35 minutes until the cheese is bubbly and golden, and the biscuits are cooked through.

Remove the casserole from the oven and allow it to cool for a few minutes. Garnish with chopped parsley before serving warm. Enjoy!