Description
Cattle Drive Casserole is a hearty and flavorful layered dish that combines seasoned ground beef, vegetables, a buttery biscuit crust, and a creamy cheesy topping. Perfectly baked to golden perfection, this casserole is a comforting meal ideal for family dinners or potlucks.
Ingredients
Scale
Main Ingredients
- 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 (such as Bisquick)
- 1 cup Water
- Cooking Spray (e.g., Pam)
- ½ cup Sour Cream
- ½ cup Mayonnaise
- 4 ounces Diced Green Chiles, drained
- 1 ½ cups Cheddar Cheese, Fiesta Blend, shredded and divided
- 1 teaspoon Garlic Powder
- ½ cup Salsa, mild
Instructions
- Preheat the Oven: Set your oven to 350℉ (175℃) to prepare for baking the biscuit base and the assembled casserole.
- Cook the Ground Beef: Heat a large skillet over medium-high heat. Add the lean ground beef and break it apart with a spoon. Cook until the meat is no longer pink, stirring occasionally to ensure even cooking. Drain any excess fat from the skillet. This step builds the flavorful meat layer of your casserole.
- Prepare the Biscuit Dough: In a medium mixing bowl, combine the biscuit mix and water. Stir thoroughly, ideally using your hands to achieve an even dough consistency. Spray a 9 x 13-inch casserole dish with cooking spray, then press the biscuit dough evenly into the dish, spreading it to cover the bottom and edges. Bake this crust in the preheated oven for 5-8 minutes until it is set and lightly golden. Remove from the oven but keep the oven on.
- Cook the Vegetables: To the skillet with the cooked ground beef, add the chopped onions and red bell pepper. Continue to cook and stir for about 4 minutes until the vegetables begin to soften. Stir in the taco seasoning mix until evenly distributed. Remove the skillet from heat to prevent overcooking.
- Assemble the Meat Layer: Spread the cooked ground beef and vegetable mixture evenly over the pre-baked biscuit crust in the casserole dish, creating the savory base layer for the casserole.
- Prepare the Sour Cream Layer: In a separate medium mixing bowl, combine sour cream, mayonnaise, drained diced green chiles, ¾ cup of the shredded cheddar cheese, and garlic powder. Mix well until smooth and creamy. Gently spread this mixture over the meat layer in the casserole dish, ensuring an even coverage.
- Add Salsa and Remaining Cheese: Spoon small dollops of mild salsa over the sour cream mixture; there’s no need to spread the salsa evenly. Then sprinkle the remaining ¾ cup of shredded cheddar cheese evenly over the top to add a rich, melted cheese finish.
- Bake: Place the assembled casserole back in the oven, uncovered. Bake for 30 minutes or until the casserole is heated through, bubbly, and the cheese on top is melted and slightly golden. Remove from the oven and let cool slightly before serving.
Notes
- Using lean ground beef reduces excess fat, making the casserole less greasy.
- Make sure to drain the fat thoroughly after cooking the beef to keep the dish light.
- The biscuit mix serves as a quick and easy crust that adds a tender texture to the casserole.
- For spicier flavor, opt for a medium or hot salsa and add more diced chiles.
- This casserole can be prepared ahead up to the baking step and refrigerated for a few hours before baking.
- Leftovers reheat well in the oven or microwave.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0.2g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg
