Cattle Drive Casserole
A comforting layered casserole that's budget-friendly and adaptable, featuring a savory beef layer, creamy filling, and a biscuit base.
Ingredients
For the beef layer
- 1.5 pounds lean ground beef
- 1 number red bell pepper, seeded and chopped
- 1 number yellow onion, chopped
- 1 ounce taco seasoning mix (or 2 tbsp homemade)
For the biscuit crust
- 2.5 cups biscuit mix (like Bisquick) Can swap for gluten-free biscuit mix to make it gluten-free.
- 1 cup water
- Cooking spray (like Pam)
For the creamy layer
- 0.5 cup sour cream Can substitute with Greek yogurt.
- 0.5 cup mayonnaise Greek yogurt works for a tangier option.
- 4 ounces diced green chiles, drained
- 1.5 cups cheddar cheese, fiesta blend, shredded, divided Monterey Jack or pepper jack can be used.
- 1 teaspoon garlic powder
For the topping
- 0.5 cup mild salsa
Instructions
Preparation
- Preheat the oven to 350°F.
- Heat a large skillet over medium-high. Add the ground beef and break it up with a spoon. Cook until no longer pink. Drain excess fat.
- In a mixing bowl, stir the biscuit mix and water until combined. Use your hands to press and knead briefly for an even texture.
- Spray a 9 x 13" casserole dish with cooking spray. Press the biscuit dough into the bottom and up to the edges. Bake for 5–8 minutes, until set and slightly golden. Leave the oven on.
Cooking
- Add the chopped onion and red bell pepper to the skillet with the cooked beef. Cook for about 4 minutes until softened. Stir in the taco seasoning. Remove from heat.
- Spread the seasoned beef mixture evenly over the prebaked biscuit layer.
- In a medium bowl, combine sour cream, mayonnaise, drained green chiles, ¾ cup shredded cheese, and garlic powder. Mix until smooth. Spread carefully over the beef layer.
- Drop small spoonfuls of salsa over the sour cream layer. Sprinkle the remaining shredded cheese evenly on top.
- Return the casserole to the oven, uncovered. Bake for 30 minutes or until hot and bubbly and the cheese is melted.
Serving
- Let the casserole rest for 5–10 minutes to set before slicing.
Notes
Serve warm in square portions. Top with fresh cilantro, chopped green onions, or a dollop of extra sour cream. Best enjoyed with a simple green salad or tortilla chips. Can be stored in an airtight container for 3–4 days in the refrigerator.