Cattle Drive Casserole
A hearty casserole featuring savory beef, a biscuit crust, and a creamy cheese layer, perfect for weeknight dinners or potlucks.
Ingredients
For the Beef Mixture
- 1.5 pounds Lean Ground Beef Brown and drain fat
- 1 Red Bell Pepper seeded, chopped Adds flavor and color
- 1 Yellow Onion chopped Sauté for sweetness
- 1 ounce Taco Seasoning Mix For flavor
For the Biscuit Base
- 2.5 cups Biscuit Mix, like Bisquick Use for the base crust
- 1 cup Water To mix with biscuit mix
- Cooking Spray like Pam For greasing the casserole dish
For the Cheese Layer
- ½ cup Sour Cream Adds creaminess
- ½ cup Mayonnaise Can substitute with Greek yogurt
- 4 ounces Diced Green Chiles, drained For a mild heat
- 1.5 cups Cheddar Cheese, Fiesta Blend, shredded Divided for layering
- 1 teaspoon Garlic Powder For added flavor
- ½ cup Salsa, mild For topping
Instructions
Preparation
- Preheat the oven to 350℉.
- In a large skillet over medium-high heat, add the ground beef and break it apart with a spoon. Cook until no longer pink, stirring occasionally. Drain off extra fat.
- In a mixing bowl, combine the biscuit mix and water. Stir until well mixed. Spray a 9 x 13 inch casserole dish with cooking spray. Press the biscuit dough into the dish and spread to the edges. Bake for 5–8 minutes, until set and lightly golden. Keep the oven on.
Cooking
- Add the chopped onion and red bell pepper to the cooked beef. Stir and cook for about 4 minutes. Add taco seasoning and mix well. Remove from heat.
- Spread the cooked beef mixture evenly over the baked biscuit layer.
- In a medium bowl, combine sour cream, mayonnaise, drained green chiles, ¾ cup shredded cheese, and garlic powder. Mix until smooth and carefully spread this over the beef layer.
- Add small spoonfuls of salsa over the sour cream layer and sprinkle the remaining shredded cheese on top.
- Bake the casserole, uncovered, for 30 minutes or until hot and bubbly.
Notes
Drain the beef well to avoid a soggy casserole. Press biscuit dough evenly for consistent baking. Let the casserole rest for 5–10 minutes after baking to make cutting easier.
