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Cattle Drive Casserole Recipe

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4.2 from 6 reviews

Cattle Drive Casserole is a hearty, comforting dish featuring a cheesy biscuit base topped with seasoned ground beef, creamy sour cream and mayonnaise mixture, and melted cheddar jack cheese, all baked to bubbly perfection. This easy-to-make casserole combines savory Tex-Mex flavors with a soft, buttery biscuit crust for a family-friendly meal that’s perfect for weeknights or casual gatherings.

Ingredients

Biscuit Base

  • 1 box Red Lobster Cheddar Bay Biscuit Mix (including the seasoning packet)
  • 3/4 cup cold water

Beef Mixture

  • 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

Topping

  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 2 cups shredded Colby Jack cheese (divided use: 1 cup in mixture, 1 cup for topping)
  • 1 teaspoon dried parsley flakes (optional, for garnish)

Instructions

  1. Preheat and Prepare Dish: Preheat the oven to 375°F. Lightly spray a 9x13-inch casserole dish with nonstick cooking spray to prevent sticking.
  2. Make Biscuit Dough: In a medium bowl, combine the Red Lobster Cheddar Bay Biscuit Mix with 3/4 cup cold water. Mix until just combined, then spread the dough evenly across the bottom of the prepared casserole dish. If sticky, spray hands with cooking spray to help spread and gently press down.
  3. Partially Bake Biscuit Layer: Bake the biscuit dough for 5-8 minutes until set but not browned. Remove from oven and set aside.
  4. Cook Beef Mixture: In a large skillet over medium heat, cook the ground beef with diced onion, breaking up the meat as it cooks until fully browned. Drain excess grease if necessary.
  5. Season Beef: Stir in the taco seasoning along with 1/4 cup water, the drained fire-roasted diced tomatoes, and undrained diced green chilies. Let the mixture simmer for 2-3 minutes, stirring occasionally, to combine flavors.
  6. Assemble Casserole - Beef Layer: Spread the seasoned beef mixture evenly over the partially baked biscuit crust in the casserole dish.
  7. Prepare Creamy Cheese Layer: In a small bowl, mix together the mayonnaise, sour cream, and 1 cup of shredded Colby Jack cheese. Spread this creamy mixture evenly over the beef layer.
  8. Add Cheese Topping: Sprinkle the remaining 1 cup shredded Colby Jack cheese evenly over the creamy layer.
  9. Final Bake: Bake the assembled casserole for 30 minutes or until the top cheese layer is melted, bubbly, and slightly golden.
  10. Cool and Garnish: Remove from oven and let the casserole rest for 5 minutes. Sprinkle with dried parsley flakes if desired, then serve warm and enjoy!

Notes

  • For easier spreading of biscuit dough, spraying your hands with cooking spray helps prevent sticking.
  • Drain the fire-roasted diced tomatoes to avoid excess moisture making the casserole soggy.
  • May substitute Colby Jack cheese with cheddar or a Mexican blend if preferred.
  • Leftovers store well in the refrigerator for up to 3 days and reheat in the oven for best texture.
  • Optional garnishing with parsley adds a fresh color contrast but can be omitted.

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