Cattle Drive Casserole

A hearty, layered casserole that combines seasoned ground beef, a tender biscuit base, a creamy sour cream layer, salsa pockets and melted cheddar — perfect for weeknights or potlucks.

introduction

Cattle Drive Casserole is a comforting, crowd-pleasing dish that layers a quick biscuit crust with seasoned beef, a creamy tangy middle, and plenty of cheese. It’s straightforward to assemble, and bakes into a warm, satisfying one-dish meal that serves a family or a gathering with minimal fuss.

why make this recipe

• Fast to assemble using pantry staples and a biscuit mix for the base.
• Layers of flavor and texture: crisped biscuit crust, savory beef, creamy filling, and melted cheese.
• Great for feeding a crowd, bringing to potlucks, or meal prepping for easy leftovers.
• Flexible — easy to adapt to heat level, cheeses, or add-ins.

how to make Cattle Drive Casserole

In short: brown and season the beef, prepare and pre-bake a pressed biscuit crust, layer the beef on top, spread a creamy sour-cream/mayo/chile mixture, dot with salsa, top with shredded cheese, then bake until bubbling. The process is mostly stovetop for the filling and a single return to the oven to finish the assembled dish.

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 it sets for cleaner slices.
• Serve with fresh garnishes: chopped cilantro, sliced green onions, or a dollop of extra sour cream.
• Offer sides like a simple green salad, tortilla chips, or Spanish rice to round out the meal.

how to store Cattle Drive Casserole

• Refrigerator: Cool completely, cover tightly with foil or plastic wrap, and refrigerate for up to 3–4 days.
• Reheat: Warm individual portions in the microwave (1–2 minutes) or reheat in a 350℉ oven until heated through (about 15–20 minutes). Cover with foil if the cheese is browning too much.
• Freezing: For best texture, freeze baked portions in airtight containers for up to 2 months. Thaw overnight in the refrigerator before reheating.

tips to make Cattle Drive Casserole

• Don’t overwork the biscuit dough; press it evenly but avoid compacting it too much to keep a tender crust.
• Drain excess fat from the beef to prevent a soggy middle layer.
• If you prefer more heat, use medium or hot salsa and/or add a pinch of cayenne.
• For extra flavor, brown the beef with a little minced garlic or a splash of Worcestershire sauce.
• If the top browns too quickly while baking, loosely tent with foil.

variation (if any)

• Vegetarian: Substitute cooked lentils, crumbled firm tofu, or seasoned textured vegetable protein for the ground beef.
• Different crust: Use refrigerated biscuit dough rounds pressed together, cornbread mix, or a masa/masa harina crust for a Southwestern twist.
• Cheese and spice: Swap cheeses (Monterey Jack, Pepper Jack, or a Mexican blend) and add jalapeños or chopped pickled peppers for more heat.

FAQ

Q: Can I make the biscuit base ahead of time?
A: Yes — you can pre-bake the biscuit layer and refrigerate it until assembly; warm slightly before adding the beef layer.

Q: Can I use homemade biscuit dough instead of mix?
A: Absolutely. A basic homemade biscuit dough will work; adjust baking time as needed until set and lightly golden.

Q: Is this freezer-friendly?
A: Baked portions freeze best. Assemble and bake, then cool and freeze portions for up to 2 months. Thaw overnight before reheating.

Conclusion

For the original source and a quick reference to the classic preparation, see Cattle Drive Casserole – The Country Cook.