Description
Cattle Drive Casserole is a hearty, flavorful layered dish featuring a cheddar biscuit crust, seasoned ground beef with taco spices, and creamy cheese topping. Perfect for family dinners, this casserole combines savory beef, fire-roasted tomatoes, and green chilies with a tangy sour cream and mayo layer, all baked to bubbly perfection.
Ingredients
Cheddar Bay Biscuit Base
- 1 box Red Lobster Cheddar Bay Biscuit Mix (including the seasoning packet)
- 3/4 cup cold water
Beef Filling
- 1 pound ground beef
- 1 medium onion, diced
- 1 packet taco seasoning
- 1/4 cup water
- 14.5 ounce can fire-roasted diced tomatoes, drained
- 4 ounce can diced green chilies, undrained
Cheese Layer
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 2 cups shredded Colby Jack cheese, divided (1 cup + 1 cup)
Garnish
- 1 teaspoon dried parsley flakes (optional)
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C). Lightly spray a 9×13-inch casserole dish with nonstick cooking spray to prevent sticking and ensure easy cleanup.
- Make Biscuit Base: In a medium bowl, combine the entire box of Red Lobster Cheddar Bay Biscuit Mix, including the seasoning packet, with 3/4 cup cold water. Stir until just combined to form a dough. If the dough feels sticky, lightly spray your hands with cooking spray to help spread and gently press the dough evenly across the bottom of the prepared casserole dish.
- Partially Bake Biscuit Layer: Bake the biscuit dough for 5-8 minutes, just until it is set but not fully browned. Remove from the oven and set aside to cool slightly while preparing the beef filling.
- Cook Ground Beef and Onions: In a large skillet over medium heat, cook 1 pound of ground beef together with 1 diced medium onion. Break up the meat as it cooks to ensure even browning. Continue cooking until the beef is browned and fully cooked through. Drain off any excess grease if necessary.
- Add Taco Seasoning and Veggies: Stir into the cooked beef mixture 1 packet of taco seasoning and 1/4 cup water. Add the drained 14.5-ounce can of fire-roasted diced tomatoes and the undrained 4-ounce can of diced green chilies. Let the mixture simmer for 2-3 minutes, stirring occasionally to combine and heat through thoroughly.
- Layer Beef Mixture Over Biscuit Base: Evenly spread the hot beef mixture over the partially baked biscuit layer in the casserole dish, creating the second layer of the casserole.
- Prepare and Spread Cheese Mixture: In a small bowl, combine 1/2 cup mayonnaise, 1/2 cup sour cream, and 1 cup of shredded Colby Jack cheese. Mix well, then spread this creamy cheese mixture evenly over the beef layer in the casserole dish.
- Add Final Cheese Topping: Sprinkle the remaining 1 cup of shredded Colby Jack cheese evenly over the top of the casserole, creating a cheesy topping layer.
- Bake Casserole: Return the casserole dish to the oven and bake for 30 minutes, or until the cheese on top is melted, bubbly, and slightly golden around the edges.
- Rest and Garnish: Remove the casserole from the oven and let it cool for 5 minutes to set. Garnish with 1 teaspoon of dried parsley flakes if desired before serving. Enjoy your warm, comforting Cattle Drive Casserole!
Notes
- Using cooking spray on your hands helps spread the sticky biscuit dough evenly and smoothly.
- Draining the fire-roasted tomatoes prevents the casserole from becoming too watery.
- You can substitute Colby Jack cheese with cheddar or a cheese blend of your choice for variation.
- For a spicier dish, add diced jalapeños or increase the green chilies.
- The casserole can be made ahead and refrigerated before baking; just add extra baking time if baking from cold.
- Leftovers keep well stored in the fridge for 3-4 days and reheat nicely in the oven or microwave.
