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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.
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
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.
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.
Find it online: https://allrecipesmade.com/cattle-drive-casserole/