Preheat your oven to 350°F (175°C).

Chop the onion and parsley.

Grease a 9x13-inch pan and press the biscuits evenly into it. Bake for 10 minutes, then remove from the oven.

In a large skillet, cook the ground beef and diced onion over medium heat until the meat is browned. Drain any excess grease.

Add the drained Rotel, green chiles, taco seasoning, and ⅓ cup of water to the skillet. Stir until combined, then pour the mixture over the biscuit layer in the pan.

In a separate bowl, mix the softened cream cheese, sour cream, garlic powder, and 1 cup of shredded cheddar cheese until smooth. Spread this mixture over the meat layer in the pan.

Sprinkle the remaining shredded cheese on top.

Bake for 25–30 minutes or until the cheese is melted and bubbly. Let it cool for about 5 minutes, then top with fresh parsley before serving.