Preheat the oven to 375 F.

In a large skillet over medium-high heat, cook the ground beef without disturbing for 4 minutes; add the onions and bell pepper and continue cooking until the ground beef is no longer pink. Add the garlic and cook for 1 minute longer.

Stir in the chili powder, cumin, and tomato sauce. Taste and add salt and pepper, as needed. Simmer for 3 minutes.

Meanwhile, separate the dough into 10 biscuits, then separate each biscuit into 2 layers. You may have to use a knife to cut them horizontally into 2 rounds. Press half of the layers over the bottom of an ungreased 9-inch square baking dish.

In a bowl, combine the sour cream with the egg and 1/2 cup of the shredded cheese. Stir until well blended; stir into the meat mixture. Spoon the meat and sour cream mixture over the dough. Top with the remaining biscuit rounds.

Bake for 20 to 24 minutes, until biscuits are browned.

Top with the remaining cheese and return to the oven. Bake until the cheese has melted.