Cattle drive casserole is a three-layer dinner built around a cheddar bay biscuit crust pressed into a nine by thirteen pan, a Tex-Mex ground beef filling with fire-roasted tomatoes and green chiles, and a creamy cheese topping of sour cream, mayonnaise, cheddar, and pepper jack baked until bubbly. One hour and five minutes, serves eight, and it reheats well the next day.

The biscuit crust is what makes this different from a standard taco casserole. Pressing an unbaked cheddar biscuit mix into the bottom of the pan and par-baking it before the filling goes on creates a base that’s more structured than a tortilla layer and more flavorful than plain dough. It puffs slightly during the first bake and then bakes again under the filling and topping, becoming the structural foundation that holds each serving together.

The biscuit base

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Mix the cheddar bay biscuit mix (including its seasoning packet) with a third of the shredded cheddar and three-quarters of a cup of milk in a bowl. Press this mixture into a greased nine by thirteen baking dish and bake at 400 degrees for ten minutes. Remove from the oven and reduce the temperature to 375. The par-bake sets the crust so it can hold the filling without becoming soggy. Underbaked crust going under a wet filling will become a doughy layer rather than a defined base.

The beef filling

Brown a pound of lean ground beef in a skillet over medium heat, drain the grease, then add olive oil, diced onion, and diced green bell pepper and cook until soft. Add minced garlic and cook until fragrant. Stir in the can of fire-roasted tomatoes, the undrained can of diced green chiles, two tablespoons of taco seasoning, and a half teaspoon of salt. Bring to a simmer and cook for five minutes to let the flavors concentrate. Spread evenly over the par-baked biscuit crust.

Fire-roasted tomatoes add a smokiness that regular diced tomatoes don’t have, and the undrained green chiles bring liquid and mild heat. The taco seasoning does most of the flavoring work; a good commercial blend has enough complexity that the filling doesn’t need much else. Using the full two tablespoons produces a properly seasoned layer that’s noticeable through the other components. Using less and the filling will taste thin against the rich biscuit and cheese topping.

The creamy cheese topping

Half a cup each of sour cream and mayonnaise, mixed with half the remaining cheddar and half the pepper jack cheese. Dollop over the beef layer and spread as best you can without mixing it into the meat. The spreading doesn’t need to be perfect; it will flatten during baking. Scatter the remaining cheddar and pepper jack over the top. Into the 375-degree oven for twenty to twenty-five minutes until the cheese is melted and bubbly.

The sour cream and mayonnaise mixture is the component that makes this casserole specifically not just a cheesy beef bake. It creates a distinct layer that bakes into something between a sauce and a set custard, rich and creamy, that sits between the meat below and the melted cheese above. Spreading it gently without disturbing the beef layer is the one technique point worth taking time on.

Serving and storing

Sliced green onions over the top before serving. The fresh onion cuts through the richness and adds a slight crunch. Pickled jalapeños alongside for anyone who wants more heat. Serve in squares directly from the pan. Leftovers store refrigerated in a sealed container for three days and reheat at 350 degrees for fifteen to twenty minutes. The casserole can also be frozen for up to three months before baking; thaw overnight in the fridge and allow it to come to room temperature before the oven. Serves 8. Nutrition per serving: 599 calories, 28g protein, 1253mg sodium (note: high sodium).

Additions and substitutions

Corn and black beans stirred into the beef filling add substance and a slightly different texture. Ground turkey substitutes directly for beef for a lighter result. Hot taco seasoning, spicy green chiles, or a splash of hot sauce pushed into the beef mixture increases the heat. The cheddar bay biscuit mix is also sold in a gluten-free version that works identically in this recipe.

Print Recipe

Cattle Drive Casserole

Author: Yas Sine Cooking Method: Baking Cuisine: American Courses: Dinner Recipes Recipe Keys: C Casserole F Family Dinner M Make-Ahead T Tex-Mex

Difficulty: Beginner Prep Time 20 mins Cook Time 45 mins Total Time 1 hr 5 mins

Cooking Temp: 400  C Servings: 8 Calories: 599

Best Season: Available

Description

A three-layer casserole with a cheddar bay biscuit base, a ground beef and fire-roasted tomato filling, and a sour cream and cheese topping. Serves 8 in about 65 minutes.

Ingredients

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Servings

• 1 box cheddar bay biscuit mix (including seasoning packet)
• ³⁄₄ cup whole milk
• 2 cups shredded cheddar cheese (divided)
• 1 lb lean ground beef
• 1 tablespoon olive oil
• 1 medium onion (diced)
• 1 medium green bell pepper (diced)
• 3 cloves garlic (minced)
• 1 can fire-roasted diced tomatoes (14.5 oz)
• 1 can diced green chiles 4 oz (undrained)
• 2 tablespoons taco seasoning
• ¹⁄₂ teaspoon salt
• ¹⁄₂ cup mayonnaise
• ¹⁄₂ cup sour cream
• 1 cup shredded pepper jack cheese (divided)
• Sliced green onions for garnish

Instructions

1. Preheat the oven to 400 degrees Fahrenheit. Spray a 9x13-inch baking dish with nonstick spray
2. Mix the biscuit mix (including seasoning packet), one-third of the cheddar, and the milk in a bowl. Press into the prepared baking dish and bake for 10 minutes. Remove and reduce oven to 375 degrees
3. While the crust bakes, cook and crumble the ground beef in a large skillet over medium heat until mostly cooked. Drain the grease. Add olive oil, onion, and bell pepper and cook until soft, about 5 minutes. Add garlic and cook 1 minute
4. Stir in the tomatoes, green chiles (undrained), taco seasoning, and salt. Simmer for 5 minutes. Spread evenly over the biscuit crust
5. Mix the sour cream, mayonnaise, half the remaining cheddar, and half the pepper jack in a bowl. Dollop over the beef layer and spread gently without disturbing the meat. Scatter the remaining cheddar and pepper jack on top
6. Bake at 375 degrees for 20 to 25 minutes until the cheese is bubbly. Garnish with sliced green onions and serve.

Equipment

• 9×13 inch baking dish

• Large skillet

• Two mixing bowls

Nutrition Facts

Servings 8

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Amount Per Serving

Calories 599kcal

% Daily Value *

Total Fat 39g60%

Saturated Fat 15g75%

Trans Fat 0.2g

Cholesterol 94mg32%

Sodium 1253mg53%

Potassium 432mg13%

Total Carbohydrate 34g12%

Dietary Fiber 2g8%

Sugars 9g

Protein 28g57%

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Vitamin A 880 IU

Vitamin C 23 mg

Calcium 455 mg

Iron 3 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Par-bake the crust 10 minutes before adding filling. Spread the creamy topping gently to maintain distinct layers. Note: 1253mg sodium per serving. Nutrition per serving (serves 8): 599 calories, 34g carbohydrates, 28g protein, 39g fat, 15g saturated fat, 8g polyunsaturated fat, 12g monounsaturated fat, 0.2g trans fat, 94mg cholesterol, 1253mg sodium, 432mg potassium, 2g fiber, 9g sugar, 880IU vitamin A, 23mg vitamin C, 455mg calcium, 3mg iron.

Keywords: cattle drive casserole, cowboy casserole, cheddar biscuit casserole, Tex-Mex casserole recipe

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