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Cattle Drive Casserole
Flona

Cattle Drive Casserole

A hearty Tex-Mex casserole featuring seasoned ground beef, colorful bell peppers, and layers of cheese baked on a golden biscuit crust. This Cattle Drive Casserole brings cowboy comfort food to your dinner table in under an hour.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 425
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 pounds lean ground beef 85/15 blend
  • 1 large yellow onion chopped
  • 1 medium red bell pepper seeded and chopped
  • 1 packet (1 ounce) taco seasoning mix
  • 2.5 cups biscuit baking mix like Bisquick
  • 1 cup cold water
  • Cooking spray
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 1 can (4 ounces) diced green chiles drained
  • 1.5 cups shredded cheddar cheese or Tex-Mex blend, divided
  • 1 teaspoon garlic powder
  • 1/2 cup mild salsa
  • Salt and black pepper to taste
  • Fresh cilantro for garnish, optional

Equipment

  • 9x13-inch casserole dish
  • Large skillet
  • 2 medium mixing bowls
  • Wooden spoon
  • Spatula

Method
 

  1. Preheat oven to 350 degrees F. Spray a 9x13-inch casserole dish generously with cooking spray.
  2. In a medium bowl, combine biscuit mix and cold water. Mix with hands until cohesive dough forms. Press dough evenly into prepared casserole dish. Bake for 5 to 8 minutes until set and lightly golden. Remove and set aside. Keep oven on.
  3. Heat large skillet over medium-high heat. Add ground beef and cook 5 to 6 minutes, breaking apart with spoon, until browned. Drain excess fat.
  4. Add chopped onion and red bell pepper to skillet with beef. Cook 4 minutes until vegetables soften. Add taco seasoning and stir well. Cook 1 minute more. Remove from heat.
  5. Spread seasoned beef mixture evenly over par-baked biscuit base.
  6. In a medium bowl, combine sour cream, mayonnaise, drained green chiles, 3/4 cup shredded cheese, and garlic powder. Mix until smooth. Spread carefully over beef layer.
  7. Drop small spoonfuls of salsa randomly over sour cream layer. Sprinkle remaining 3/4 cup cheese evenly over top.
  8. Bake uncovered for 30 minutes until cheese is melted, bubbly, and golden brown. Let cool 5 minutes before serving. Garnish with cilantro if desired.

Notes

  • Use 85/15 ground beef for best flavor and texture without excess grease.
  • Par-baking the biscuit base is essential to prevent soggy bottom.
  • Drain green chiles thoroughly to avoid watery casserole.
  • Can assemble up to 24 hours ahead and refrigerate before baking.
  • Store leftovers covered in refrigerator for up to 4 days.
  • Freezes unbaked for up to 3 months. Thaw overnight before baking.