Air Fryer Cattle Drive Casserole
Air Fryer Cattle Drive Casserole is my go-to when I need a fast, budget-friendly dinner that doesn't heat up my whole kitchen. The air fryer cooks it faster than the oven and gets that cheese topping perfectly golden and bubbly, while the soft biscuit base soaks up all those savory juices from taco-seasoned ground beef, melted cheese, and tangy tomatoes with green chiles. I love making it for busy weeknights, game days, potluck parties, and Sunday family dinners because it's a crowd-pleasing, one-dish meal with easy cleanup. The casserole stays fresh in the fridge for about 3 days or freezes for up to 3 months, making it perfect for meal prep too.
Ingredients
- Cooking spray
- 2 cups all-purpose baking mix such as Bisquick
- 1 ¼ cups whole milk
- 2 tablespoons vegetable oil divided
- 2 pounds ground beef
- ½ small yellow onion diced
- ¾ cup red bell pepper seeded and chopped
- 2 tablespoons taco seasoning mix
- ¾ teaspoon kosher salt
- ½ cup mayonnaise
- ½ cup sour cream
- 2 cups shredded cheese mix divided
- 2 cups diced tomatoes and green chiles drained (such as Rotel)
Instructions
- Lightly grease a 9x13-inch baking dish with cooking spray.Cooking spray
- In a medium bowl, stir together the baking mix, milk, and oil. Spread the mixture evenly in the prepared dish and bake in the air fryer at 320°F (160°C) for 5 minutes, or until it starts to turn golden brown. Remove and set aside.2 cups all-purpose baking mix, 1 ¼ cups whole milk, 2 tablespoons vegetable oil
- Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the ground beef and cook, stirring occasionally, until almost cooked through with a bit of pink remaining, about 5 minutes. Add the onion and pepper, and cook, stirring occasionally and breaking the beef into small pieces, until the beef is fully cooked and the onions soften, about 3 minutes. Stir in the taco seasoning and salt, and remove from heat. Set aside.2 pounds ground beef, ½ small yellow onion, ¾ cup red bell pepper, 2 tablespoons taco seasoning mix, ¾ teaspoon kosher salt
- In a medium bowl, mix together the mayonnaise, sour cream, and 1 cup each of pepper jack and cheddar cheese. Set aside.½ cup mayonnaise, 2 cups shredded cheese mix, ½ cup sour cream
- Spoon the beef mixture evenly over the par-baked biscuit in the baking dish. Top with the drained diced tomatoes and green chiles, followed by the mayonnaise mixture. Gently spread to cover, then sprinkle with the remaining cheese.2 cups diced tomatoes and green chiles
- Bake in the air fryer for about 15 minutes, or until the casserole is bubbly and the cheese is melted and starting to brown. Remove from the air fryer and let it rest for 10 minutes before serving.
Notes
- Use a 9×13 metal pan: Metal conducts heat better in the air fryer than glass or ceramic, giving you more even cooking and better browning on the cheese. Make sure your pan fits comfortably in your air fryer basket.
- Par-bake the biscuit base: Those first 5 minutes in the air fryer set the foundation so it doesn't get soggy under all the toppings. You want it just starting to turn golden, not fully cooked.
- Break the beef into small pieces: Use a wooden spoon or potato masher to crumble the ground beef into small, bite-sized pieces while it cooks. Smaller pieces distribute better across the casserole and give you beef in every forkful.
- Drain the Rotel completely: Press the tomatoes and chiles in a fine-mesh strainer to remove excess liquid. Too much moisture will make your casserole watery and prevent the cheese from browning properly.
- Let it rest before serving: That 10-minute resting period after air frying lets the layers set up and makes the casserole much easier to slice and serve without everything sliding apart.
- Flash freeze for meal prep: Cut the cooled casserole into individual portions and freeze them on a baking sheet for 1 hour before transferring to freezer bags. They won't stick together, and you can grab single servings whenever you need a quick dinner.
Nutrition
Calories: 923kcalCarbohydrates: 35gProtein: 41gFat: 68gSaturated Fat: 24gPolyunsaturated Fat: 13gMonounsaturated Fat: 24gTrans Fat: 2gCholesterol: 160mgSodium: 1353mgPotassium: 820mgFiber: 2gSugar: 12gVitamin A: 1117IUVitamin C: 33mgCalcium: 462mgIron: 5mg
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