I grew up on one-dish dinners that could feed a crowd and disappear fast — this Cattle Drive Casserole is one of those dishes. Hearty ground beef, a creamy, tangy filling and a biscuit-style topping bake into a comforting, slightly Tex‑Mex casserole that’s perfect for weeknights, potlucks, or when you need something that reheats well. If you enjoy easy, crowd-pleasing bakes, also try this cottage cheese breakfast casserole for another make-ahead option.
Why you’ll love this dish
Cattle Drive Casserole hits a lot of home-cooking sweet spots. It’s:
- Fast to assemble — most of the work is browning the beef and stirring a few mixes together.
- Budget-friendly — simple pantry staples turn into a filling meal.
- Kid-approved — familiar flavors and a cheesy biscuit topping make it easy to get picky eaters on board.
- Flexible — swap mild salsa for a spicier jar, use low-fat dairy, or make a vegetarian version (see Variations).
This casserole is ideal for busy weeknights, casual family dinners, or bringing to a shared meal where you want something substantial and transportable.
“A no-fail family supper: rich beef, soft biscuit topping, and plenty of cheese.” — Home cook review
How this recipe comes together
Step-by-step overview before you start:
- Brown the ground beef and soften the diced vegetables in the same skillet.
- Add seasoning, green chiles, mayonnaise and salsa to build a creamy, savory filling.
- Mix the biscuit topping separately and spoon or spread it over the filling.
- Top with shredded cheddar and bake until the biscuit layer is golden and set.
- Serve warm with a dollop of sour cream for contrast.
This short workflow makes it clear: cook, combine, top, bake, eat.
What you’ll need
Ingredients
- 1 1/2 lbs Ground beef, lean
- 1 tsp Garlic powder
- 4 oz Green chiles
- 1 Red bell pepper, diced
- 1 Yellow onion, diced
- 1/2 cup Mayonnaise
- 1/2 cup Salsa, mild (use low-sodium or medium if you prefer more heat)
- 2 1/2 cups Biscuit mix (store-bought baking mix)
- 1 oz Taco seasoning mix (or homemade taco blend; see Tips)
- Cooking spray
- 1 1/2 cups Cheddar cheese, shredded (sharp or mild)
- 1/2 cup Sour cream (for serving)
- 1 cup Water
Ingredient notes:
- Swap the mayonnaise for Greek yogurt if you want a tangier, lower-fat option.
- For a gluten-free version, use a certified gluten-free biscuit mix.
- If you prefer less sodium, choose a low-sodium taco seasoning or make your own with chili powder, cumin, paprika, onion powder, and salt.
Step-by-step instructions
Preheat the oven to 350°F (175°C).
Heat a large skillet over medium. Add the ground beef and cook until no longer pink, breaking it up as it cooks. Drain any excess fat from the pan.
Return the skillet to medium heat and add the diced onion and red bell pepper. Cook until the vegetables are softened, about 4–5 minutes. Stir in the garlic powder and green chiles, cooking one more minute to release aromas.
Stir in the mayonnaise, mild salsa, and taco seasoning. Mix until everything is evenly combined and the mixture is creamy. Taste and adjust seasoning if needed.
In a separate bowl, combine the biscuit mix with the cup of water and stir until just combined — do not overmix.
Spray a baking dish with cooking spray. Spread the beef and vegetable mixture evenly across the bottom of the dish. Dollop or gently spread the biscuit mixture over the beef to form a topping.
Sprinkle the shredded cheddar cheese over the biscuit topping in an even layer.
Bake in the preheated oven for 25–30 minutes, or until the biscuit topping is golden brown and cooked through. Let the casserole rest a few minutes before serving.
Serve warm with a spoonful of sour cream on each portion.
Best ways to enjoy it
Serve slices of Cattle Drive Casserole with bright, fresh sides to cut the richness:
- A simple green salad dressed with lime vinaigrette.
- Corn on the cob or a skillet of sautéed green beans.
- Pickled jalapeños or fresh cilantro for garnish.
For a crowd, offer bowls of extra salsa, sour cream, and sliced avocado so guests can customize their plates.
Storage and reheating tips
- Refrigerate: Cool to room temperature, cover tightly, and refrigerate within two hours. Keeps 3–4 days.
- Reheat: Warm single portions in the microwave for 1–2 minutes, or reheat a large portion in a 350°F oven until heated through (internal temp 165°F/74°C).
- Freeze: Assemble and bake, then cool completely. Wrap tightly with foil and freeze up to 3 months. Thaw overnight in the refrigerator before reheating in a 350°F oven until hot.
- Safe handling: Always reheat leftovers until steaming hot and avoid leaving perishable food at room temperature for more than two hours.
Pro chef tips
- Drain the beef well to prevent a soggy topping; a paper towel-lined sieve helps remove fat quickly.
- Don’t overwork the biscuit mix; a light touch keeps the topping tender.
- If your biscuit topping browns too fast, cover loosely with foil for the last 10 minutes of baking.
- For bolder flavor, add a tablespoon of tomato paste to the beef while it cooks to deepen the sauce.
If you want to adapt this for breakfast-style casseroles, check a similar make-ahead option like this cottage cheese breakfast casserole for ideas on layering and timing.
Creative twists
- Vegetarian: Replace beef with a can of rinsed black beans and a cup of cooked lentils. Add a splash of vegetable broth while cooking the veggies.
- Tex‑Mex deluxe: Stir in a cup of corn and swap mild salsa for a medium or chipotle-style salsa.
- Creamier topping: Mix 2 tablespoons of sour cream into the biscuit batter for a richer finish.
- Spicy kick: Add 1/4 to 1/2 tsp cayenne or a chopped jalapeño to the beef mixture.
FAQ
Q: How long does it take to make this casserole from start to table?
A: Active prep is about 20–25 minutes (browning meat, chopping veggies, mixing), plus 25–30 minutes bake time — plan on roughly 50–60 minutes total.
Q: Can I prep this the night before?
A: Yes. Assemble the casserole, cover, and refrigerate. Bake it straight from the fridge; you may need an extra 5–10 minutes in the oven.
Q: Can I use lean ground turkey instead of beef?
A: Yes. Ground turkey works well; watch for moisture differences and drain any excess liquid after cooking.
Q: Is this freezer-friendly?
A: Yes — fully baked and cooled casseroles freeze well up to 3 months. Thaw in the refrigerator overnight before reheating.
Q: My biscuit topping was doughy in the center. What went wrong?
A: Two possibilities: the topping was too thick (spread thinner next time) or the casserole needed more bake time. Cover the top with foil and bake until a toothpick inserted in the topping comes out clean.
Q: How can I reduce the sodium?
A: Use low-sodium taco seasoning and salsa, and choose reduced-sodium biscuit mix if available.
Conclusion
For the original inspiration and a familiar version of this dish, see the full recipe details at Cattle Drive Casserole – The Country Cook.
Print
Cattle Drive Casserole
- Total Time: 55 minutes
- Yield: 6 servings
- Diet: Carnivore
Description
A hearty and comforting casserole featuring ground beef, creamy filling, and a biscuit-style topping, perfect for weeknights and potlucks.
Ingredients
- 1 1/2 lbs Ground beef, lean
- 1 tsp Garlic powder
- 4 oz Green chiles
- 1 Red bell pepper, diced
- 1 Yellow onion, diced
- 1/2 cup Mayonnaise
- 1/2 cup Salsa, mild
- 2 1/2 cups Biscuit mix (store-bought)
- 1 oz Taco seasoning mix
- Cooking spray
- 1 1/2 cups Cheddar cheese, shredded
- 1/2 cup Sour cream (for serving)
- 1 cup Water
Instructions
- Preheat the oven to 350°F (175°C).
- Brown the ground beef in a large skillet over medium heat until no longer pink. Drain excess fat.
- Add diced onion and red bell pepper, cooking until softened (about 4–5 minutes). Stir in garlic powder and green chiles, cooking for an additional minute.
- Add mayonnaise, mild salsa, and taco seasoning to the skillet, mixing until combined and creamy.
- In a separate bowl, combine biscuit mix and water, stirring until just combined.
- Spray a baking dish with cooking spray and spread the beef mixture evenly across the bottom.
- Dollop or spread the biscuit mixture over the beef. Sprinkle shredded cheddar cheese on top.
- Bake for 25–30 minutes until the biscuit topping is golden brown. Let rest for a few minutes before serving.
- Serve warm with a dollop of sour cream.
Notes
For a gluten-free version, use a gluten-free biscuit mix. You can also substitute mayonnaise with Greek yogurt for a tangier option.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex