Cattle Drive Casserole

introduction

Cattle Drive Casserole is a hearty, family-style dish built on a savory beef and vegetable base topped with a quick biscuit crust, a creamy chile layer, salsa pockets, and melty cheddar. It’s comforting, easy to assemble, and bakes into a bubbling, crowd-pleasing casserole that works for weeknights, potlucks, or a cozy weekend meal.

why make this recipe

• Fast and economical: uses pantry staples and a pound or two of ground beef.
• Crowd-friendly: feeds a family or a group with minimal fuss.
• Layered flavors and textures: savory beef, soft biscuit base, tangy cream layer, and gooey cheese on top.
• Flexible: easy to adapt for spiciness, different cheeses, or to make ahead.

how to make Cattle Drive Casserole

This casserole is assembled in layers: a quick baked biscuit base, a seasoned beef and veggie layer, a creamy sour-cream/mayo chile layer, and a final salsa-and-cheese topping. Bake the biscuit base briefly first so it holds up, then layer everything and return to the oven until hot and bubbly.

Ingredients :

Equipment

• Large skillet
• 2 Medium mixing bowls
• 9 x 13″ casserole dish

Ingredients

• 1.5 pounds Lean Ground Beef
• 1 Red Bell Pepper, seeded, chopped
• 1 Yellow Onion, chopped
• 1 ounce Taco Seasoning Mix
• 2 ½ cups Biscuit Mix, like Bisquick
• 1 cup Water
• Cooking Spray, like Pam
• ½ cup Sour Cream
• ½ cup Mayonnaise
• 4 ounces Diced Green Chiles, drained
• 1 ½ cups Cheddar Cheese, Fiesta Blend, shredded, divided
• 1 teaspoon Garlic Powder
• ½ cup Salsa, mild

Directions :

1. Preheat the Oven: Set the oven to 350℉.
2. Cook the Ground Beef: Heat a 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 any excess fat. (While the meat cooks, you can prepare the biscuit dough.)
3. Prepare the Biscuit Dough: In a mixing bowl, combine the biscuit mix and water. Stir until well mixed, ideally using your hands for thorough blending. Spray a casserole dish with cooking spray and press the dough into the dish, spreading it out to the edges. Bake in the preheated oven for 5-8 minutes, or until the dough is set and lightly golden. Set aside, but keep the oven on.
4. Cook the Vegetables: Add chopped onions and red bell pepper to the cooked ground beef. Stir and cook for about 4 minutes. Add taco seasoning and mix well. Remove from heat.
5. Assemble the Layers: Spread the cooked ground beef mixture evenly on top of the baked biscuit layer.
6. Prepare the Sour Cream Layer: In a medium bowl, combine sour cream, mayonnaise, drained green chiles, ¾ cup shredded cheese, and garlic powder. Mix until smooth. Carefully spread this mixture over the ground beef layer.
7. Add Salsa and Cheese: Add small spoonfuls of salsa over the sour cream layer (no need to spread it out). Sprinkle the remaining shredded cheese evenly on top.
8. Bake: Place the casserole back in the oven, uncovered, and bake for 30 minutes or until hot and bubbly.

how to serve Cattle Drive Casserole

• Let the casserole rest 5–10 minutes after baking so slices hold together.
• Serve with a fresh green salad, tortilla chips, or warm flour tortillas.
• Offer additional toppings at the table: chopped cilantro, sliced green onions, diced avocado, jalapeño slices, or extra salsa and sour cream.

how to store Cattle Drive Casserole

• Refrigerator: Cool completely, cover tightly, and refrigerate for up to 3–4 days.
• Reheat: Warm individual portions in the microwave or reheat the whole dish at 350℉ until heated through (about 15–25 minutes).
• Freezing: Assemble and bake as directed, cool, then wrap tightly and freeze for up to 2 months. Thaw in the refrigerator overnight before reheating; you may need to add 10–20 minutes to reheat time.

tips to make Cattle Drive Casserole

• Drain the beef well to keep the layers from getting soggy.
• For a crisper biscuit base, prebake a minute or two longer until slightly more golden—watch carefully.
• If you like more heat, use medium or hot salsa, add chopped jalapeños, or swap regular diced chiles for hot green chiles.
• To save time, use premade biscuit dough pressed flat instead of biscuit mix plus water.
• Mix half-and-half cheddar and Monterey Jack for a creamier melt.

variation (if any)

• Vegetarian: Substitute cooked lentils or a plant-based ground beef alternative for the meat, and add extra veggies (corn, zucchini, mushrooms).
• Tex-Mex twist: Stir in a can of black beans and a cup of corn to the beef layer for extra heartiness.
• Low-carb: Replace the biscuit base with a cauliflower crust or omit the base and serve over riced cauliflower or a bed of greens.

Conclusion

For the original source and recipe details, see Cattle Drive Casserole – The Country Cook.