Preheat the oven to 375°F. Spray a 9x13-inch baking dish with cooking spray and set aside.

In a large skillet over medium-high heat, brown and crumble the ground beef until there isn’t any pink left, 8-10 minutes. Drain well.

Add the taco seasoning, enchilada sauce, and diced tomatoes with green chiles (Rotel) to the skillet, stir to combine. Take off the heat and set aside.

Cut the biscuits into 8ths and place them in a large bowl.

Add the taco meat mixture to the bowl and gently fold the biscuit pieces in.

Transfer the mixture to the baking dish.

Top evenly with the shredded cheese.

Bake, uncovered for 25-30 minutes until bubbly around the edges, the cheese has browned, and the biscuits are cooked through.

Allow to cool for 10 minutes before serving with your favorite taco toppings