Cattle Drive Casserole
Cattle Drive Casserole is a hearty, flavorful dish packed with seasoned ground beef, melty cheddar cheese, and a biscuit base. It’s easy to make and ideal for a hungry family. With layers of bold Tex-Mex flavor, it’s perfect for a simple weeknight meal or a cozy weekend dinner.
Equipment
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 finely chopped
- 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
- Preheat the oven to 350°F (180°C) and 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 for 10 to 15 minutes, or until it starts to turn golden brown. Remove from the oven and set aside.1 ¼ cups whole milk, 2 cups all-purpose baking mix
- 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 tablespoons vegetable oil, 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 for about 30 minutes, or until the casserole is bubbly and the cheese is melted and starting to brown. Remove from the oven and let it rest for 10 minutes before serving.
Notes
- Protein swaps: Use ground turkey, chicken, or even black beans for a meatless version.
- Extra spice: Add chopped jalapeños or use spicy taco seasoning for a kick.
- Cheese choices: Sharp cheddar, pepper jack, or a Mexican blend work well.
- Make-ahead: Prepare the casserole up to a day in advance and bake when ready.
- Drain excess grease: If your beef releases too much fat, drain it before adding the seasoning.
- Store-bought biscuit dough: You can use pre-packaged biscuit dough if you prefer. Just pre-bake it slightly before adding the beef mixture.
Storage and Reheating Instructions
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat: Reheat in the oven at 350°F (180°C) or microwave in short bursts until warmed through.
- Freeze: To freeze, wrap it tightly and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Nutrition
Calories: 948kcalCarbohydrates: 35gProtein: 41gFat: 71gSaturated Fat: 25gPolyunsaturated Fat: 13gMonounsaturated Fat: 25gTrans Fat: 2gCholesterol: 169mgSodium: 1349mgPotassium: 812mgFiber: 2gSugar: 12gVitamin A: 1217IUVitamin C: 33mgCalcium: 457mgIron: 5mg
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