I love that this casserole layers all the best parts of a satisfying meal—fluffy biscuit base, seasoned ground beef, creamy topping, and gooey melted cheese. It’s loaded with flavor and textures but still super easy to put together. The biscuit crust gives it a unique twist that sets it apart from traditional Tex-Mex bakes, and I find it’s great for both family dinners and potlucks.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1.5 pounds lean ground beef
1 red bell pepper, seeded and 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 shredded cheddar or fiesta blend cheese, divided
1 teaspoon garlic powder
½ cup mild salsa
Directions
I preheat the oven to 350℉.
In a skillet over medium-high heat, I cook the ground beef until browned, breaking it up as it cooks. Once it’s no longer pink, I drain the fat.
While the beef cooks, I mix the biscuit mix with water in a bowl until it forms a soft dough. I spray a 9×13” casserole dish with cooking spray, then press the dough into the bottom, spreading it out evenly. I bake it for 5–8 minutes until just set and lightly golden, then set it aside.
I stir the chopped onion and red bell pepper into the cooked beef and sauté for about 4 minutes. Then I add the taco seasoning and mix well before removing the pan from heat.
I spread the beef mixture evenly over the baked biscuit crust.
In another bowl, I mix the sour cream, mayonnaise, green chiles, ¾ cup shredded cheese, and garlic powder until smooth. I spread this creamy layer over the meat.
I spoon the salsa across the top in small dollops, then sprinkle the remaining cheese over everything.
I return the casserole to the oven and bake uncovered for about 30 minutes, until it’s hot and bubbly.
Servings and timing
This recipe makes 4 hearty servings and is ready in about 45 minutes total, including prep and baking time. It’s ideal for busy weeknights when I want something homemade and satisfying without spending hours in the kitchen.
Variations
Sometimes I switch the protein and use ground turkey or even spicy sausage for a different twist. If I want more veggies, I’ll toss in some corn or black beans. I also like experimenting with the cheese—Monterey Jack or pepper jack adds a creamy melt and extra zing. For a low-carb version, I’ve skipped the biscuit base and layered the rest over roasted cauliflower.
Storage/reheating
I keep leftovers in an airtight container in the fridge for up to 3 days. Reheating is easy—just pop a portion in the microwave or rewarm the whole dish in the oven at 325℉ until heated through. I’ve also frozen the fully baked casserole, and it holds up well for about a month. I just thaw it overnight and bake until hot again.
FAQs
Can I make this casserole ahead of time?
Yes, I often assemble it earlier in the day, cover it, and store it in the fridge. When I’m ready to bake, I just add an extra 5 minutes to the oven time.
What’s the best biscuit mix to use?
I usually go with Bisquick, but any similar baking mix works. I’ve even used a homemade mix with flour, baking powder, and butter with good results.
Can I add beans or corn to the beef layer?
Definitely. I like adding black beans, corn, or even a few jalapeños for extra flavor and texture.
What type of salsa works best?
I stick with mild if I’m serving kids, but spicy salsa adds a great kick. Chunky salsa gives the top a nice texture, too.
Can I freeze this casserole?
Yes, I’ve frozen it fully baked and unbaked. If freezing unbaked, I make sure to thaw it in the fridge overnight before baking.
Conclusion
Cattle Drive Casserole is one of those comforting, no-fail dinners I love having in my rotation. With its hearty layers, creamy topping, and bold flavor, it always satisfies. Whether I’m feeding my family or sharing it at a gathering, it’s a dish that feels like home—rustic, warm, and just the right amount of indulgent.
Cattle Drive Casserole is a hearty, layered Tex-Mex dinner with a golden biscuit crust, seasoned ground beef, creamy chile-cheese topping, and salsa baked until hot and bubbly.
Author:Sarah
Prep Time:15 minutes
Cook Time:35–38 minutes (includes pre-bake crust + final bake)
Total Time:~50–55 minutes
Yield:8–10 servings (one 9×13-inch casserole)
Category:Dinner, Casserole
Method:Baking
Cuisine:Tex-Mex / American
Ingredients
1.5 lbs lean ground beef
1 red bell pepper, seeded and chopped
1 yellow onion, chopped
1 oz taco seasoning mix
2 1/2 cups biscuit mix (like Bisquick)
1 cup water
Cooking spray (like Pam)
1/2 cup sour cream
1/2 cup mayonnaise
4 oz diced green chiles, drained
1 1/2 cups shredded cheddar or Fiesta blend cheese, divided
1 tsp garlic powder
1/2 cup mild salsa
Instructions
Preheat oven to 350°F (175°C).
In a large skillet over medium-high heat, cook ground beef until no longer pink, breaking it up as it cooks. Drain excess fat.
In a mixing bowl, combine biscuit mix + water until well mixed. Spray a 9×13-inch casserole dish with cooking spray and press dough evenly to the edges. Bake 5–8 minutes, until set and lightly golden. Keep oven on.
Add onion and red bell pepper to the cooked beef and cook about 4 minutes. Stir in taco seasoning until evenly combined, then remove from heat.
Spread the beef mixture evenly over the baked biscuit layer.
In a medium bowl, mix sour cream, mayonnaise, drained green chiles, 3/4 cup shredded cheese, and garlic powder until smooth. Spread over the beef layer.
Spoon small dollops of salsa over the creamy layer (no need to spread).
Top with remaining shredded cheese.
Bake uncovered for 30 minutes, until hot and bubbly.
Notes
To reduce grease, use very lean beef and drain well before adding veggies and seasoning.
Want more heat? Use medium salsa or add diced jalapeños to the beef layer.
Let it rest 5–10 minutes before slicing for cleaner layers.
Leftovers reheat well—cover and warm in the oven or microwave until heated through.
