Cattle Drive Casserole

Short, Catchy Intro

So you are craving something tasty but too lazy to spend forever in the kitchen, huh? Same. This Cattle Drive Casserole is basically the cowboy hat of comfort food: rugged, reliable, and suspiciously good at disappearing fast. Toss a little beef, veggies, biscuit dough, and queso vibes into a dish and boom you have dinner that people will actually talk about. If you are into casseroles, you might enjoy a slightly different take with a cheesy ground beef and rice casserole I tried last week.

Why This Recipe is Awesome

Why should you make this? Short answer: it works. Long answer: it is easy, forgiving, and somehow manages to be both nostalgic and exciting. It feeds a crowd without drama. It hides vegetables like a boss so picky eaters will never know. It reheats like a champ, which means leftovers become instant hero meals.

Plus, it is idiot proof. Seriously, even if you claim to be "bad at cooking" this recipe gives you a win. Preheat the oven and you are already 70 percent done. If you like riffs on comfort food, check out another fun variation I like for inspiration, the cheesy ground beef and rice casserole classic.

Ingredients You’ll Need

• 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

Yep that is it. Nothing fancy. Mostly pantry staples. Substitutions are totally doable if you want to swap things around later.

Step-by-Step Instructions

1. Preheat the Oven: Set the oven to 350℉. Make sure the rack is in the middle so everything cooks evenly. Preheating matters. Do not skip it.

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.

Common Mistakes to Avoid

• Thinking you do not need to preheat the oven. Rookie move. Preheat and relax.
• Skipping the fat drain after cooking beef. That grease will make your biscuit layer soggy. Drain it. Your future self will thank you.
• Overworking the biscuit dough. You do not want tough bread. Mix until combined and then stop.
• Spreading the salsa into a thin layer. Little dollops give pockets of flavor. Trust the process.
• Letting the casserole sit in the oven after it is done without tenting or checking. It will keep cooking from residual heat. Pull it out when it is bubbly and golden.

Alternatives & Substitutions

• No biscuit mix? Use refrigerated biscuit dough or make a quick drop biscuit topping from flour, baking powder, milk, and butter. I have done both and both are fine.
• Want leaner protein? Use ground turkey or lean chicken. It changes the flavor a bit but still delicious.
• No mayo? Substitute with full fat Greek yogurt for tang and a lighter finish. IMO the yogurt keeps things creamy without being heavy.
• Cheese choices: Use Monterey Jack, Colby, or a Mexican blend. Mix cheeses for depth. More cheese equals more happiness.
• Hot salsa lover? Use medium or hot salsa. Small spoonfuls win again.
• Vegetarian twist? Swap the beef for cooked lentils or crumbled tempeh and use a vegetable broth splash for moisture. Honestly, it still works surprisingly well. Also try a twist inspired by this beef and potato casserole idea if you want a heartier swap.

FAQ (Frequently Asked Questions)

• Can I make this ahead of time?
  Yes. Assemble everything up to the final bake, cover, and refrigerate for up to 24 hours. Bake a few extra minutes if it is cold from the fridge.

• Can I freeze leftovers?
  Sure. Portion into airtight containers and freeze up to 3 months. Thaw overnight and reheat gently in the oven.

• Can I use pre-shredded cheese?
  Absolutely. Pre-shredded cheese saves time. Fresh shredded melts slightly better, but this is not a melty cheese contest.

• What if I do not have taco seasoning?
  Mix 1 teaspoon chili powder, ½ teaspoon cumin, ½ teaspoon paprika, and a pinch of salt and pepper. Not perfect but close enough.

• Is this spicy?
  Not really. The recipe calls for mild salsa. Swap in hotter salsa if you want a kick.

• Can I add beans?
  Yes. Black beans or pinto beans work well. Drain and rinse them before adding to avoid extra liquid.

• How many does this feed?
  Expect to serve six-ish hungry people or 8 modest appetites. It depends how generous you are with portions.

Final Thoughts

You did it. You made a casserole that feels like a warm, slightly rebellious hug. It is humble, practical, and sneaky in how much joy it delivers for very little effort. Serve it with a simple salad or chips, and you are basically a culinary legend for at least one night. FYI, leftovers improve with a quick broil to crisp the top. Now go impress someone or yourself with this cowboy comfort classic. You have earned it.

Conclusion

If you want to compare to a classic version or try another take on this dish, check out this trusted recipe for Cattle Drive Casserole – The Country Cook.

Cattle Drive Casserole

---

• Author: admin
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Diet: None

Print Recipe

Pin Recipe

Description

A hearty and easy-to-make casserole featuring ground beef and biscuit dough, packed with flavor and perfect for feeding a crowd.

---

Ingredients

Scale 1x2x3x

• 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

---

Instructions

1. Preheat the oven to 350℉ and place the rack in the middle.
2. In a skillet over medium-high heat, cook the ground beef until no longer pink. Drain excess fat.
3. In a mixing bowl, combine biscuit mix and water; stir until mixed. Spread dough in a greased casserole dish and bake for 5-8 minutes until set and lightly golden.
4. Add chopped onions and red bell pepper to the skillet with beef; cook for 4 minutes. Stir in taco seasoning and remove from heat.
5. Spread the beef mixture over the baked biscuit layer.
6. In another bowl, mix sour cream, mayonnaise, green chiles, ¾ cup cheese, and garlic powder until smooth. Spread over the beef layer.
7. Add small spoonfuls of salsa on top, then sprinkle remaining cheese.
8. Bake uncovered for 30 minutes or until hot and bubbly.

Notes

Can be made ahead and refrigerated for up to 24 hours before baking. Leftovers can be frozen for up to 3 months.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 420
• Sugar: 4g
• Sodium: 600mg
• Fat: 22g
• Saturated Fat: 9g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 2g
• Protein: 22g
• Cholesterol: 85mg

Keywords: casserole, comfort food, beef, easy recipe