Cattle Drive Casserole isn’t just a catchy name—it’s your next go-to for when dinner needs to happen fast, fill bellies, and actually get rave reviews from picky eaters. This comforting dish layers fluffy biscuit base, taco-seasoned ground beef, melty cheese, and creamy goodness that somehow tastes like you spent way more time than you did. If weeknights in your house feel like a wild west showdown between hunger and time, this casserole is your trusty sidekick. Packed with protein, easy to prep ahead, and adjustable to suit your crew’s spice level—Cattle Drive Casserole rides in to save the day with serious flavor and minimal fuss.
Table of Contents
What is Cattle Drive Casserole?
Cattle Drive Casserole is a Tex-Mex inspired, family-friendly bake that combines hearty ground beef with bold seasoning, creamy layers, and a biscuit-style crust. It’s basically like a cowboy version of a taco bake, but without the need to juggle a dozen ingredients or create a mountain of dishes. It starts with a quick biscuit mix (like Bisquick), topped with juicy beef seasoned with taco spices, onions, and peppers, and gets finished off with a luscious mix of sour cream, mayo, and melty cheese. It’s a casserole that feels a bit indulgent, a lot filling, and totally comforting.
Reasons to Try Cattle Drive Casserole
There are about 948 reasons (that’s the calorie count, ha!) to love Cattle Drive Casserole, but here are a few that really matter when dinnertime rolls around. First off, it’s a crowd-pleaser—even if your crowd includes a toddler on a carb strike and a teen who swears they “don’t like casseroles.” It’s incredibly flexible too; swap in turkey or black beans if you’re watching red meat. It’s also a one-dish wonder, which means fewer dishes and more time to maybe sit down for once. Oh, and if you’re into planning ahead? This baby bakes up beautifully the next day, making leftovers feel like a win, not a burden.
Ingredients Needed to Make Cattle Drive Casserole
- Cooking spray (for greasing the baking dish)
- 2 cups all-purpose baking mix (like Bisquick)
- 1 ¼ cups whole milk
- 2 tablespoons vegetable oil, divided
- 2 pounds ground beef
- ½ small yellow onion, finely chopped
- ¾ cup red bell pepper, chopped
- 2 tablespoons taco seasoning mix
- ¾ teaspoon kosher salt
- ½ cup mayonnaise
- ½ cup sour cream
- 2 cups shredded cheese mix (cheddar + pepper jack works great), divided
- 2 cups diced tomatoes and green chiles, drained (like Rotel)
Instructions to Make Cattle Drive Casserole
Let’s break down this comforting classic into a step by step guide that’s easy to follow even on your busiest night. From preparing the biscuit base to layering in that taco-spiced beef and cheesy topping, every step has you covered. Whether you’re a casserole rookie or a seasoned pro, you’ll find this process simple and satisfying.
Step 1: Preheat and Prep Your Baking Dish
Start by preheating your oven to 350°F (180°C). This ensures the biscuit layer gets a good head start and the cheese melts evenly later. Lightly spray a 9×13-inch baking dish with cooking spray to prevent sticking and make cleanup a breeze. If you’re out of spray, a quick rub of vegetable oil with a paper towel works just fine.
Bonus Tip: Using a casserole carrier? Make sure your dish fits snugly for easy transport if you’re bringing this to a potluck or family gathering.
Step 2: Make and Par-Bake the Biscuit Base
In a mixing bowl, combine 2 cups of all-purpose baking mix (like Bisquick), 1¼ cups whole milk, and 1 tablespoon of vegetable oil. Stir just until the mixture comes together—it should be thick but spreadable. Pour it into your greased baking dish and smooth it into an even layer.
Bake this base for 10 to 15 minutes, or until the top just starts turning golden. This partial bake (aka par-bake) helps prevent a soggy bottom when you add the meat mixture.
Looking for a shortcut? Store-bought biscuit dough works too—just pre-bake it slightly before layering!
Step 3: Brown the Beef and Veggies
While the biscuit base bakes, heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add in 2 pounds of ground beef, breaking it up with a spatula as it cooks. Stir occasionally for about 5 minutes, or until most of the pink is gone.
Toss in ½ a chopped yellow onion and ¾ cup of red bell pepper, and cook for another 3 minutes. The onions should soften, and the beef should be fully browned. Stir in 2 tablespoons taco seasoning and ¾ teaspoon of kosher salt. Turn off the heat and set aside.
Tip: Got picky eaters? You can substitute ground turkey or even go meatless with seasoned black beans—check out our protein swap suggestions for more ideas.
Step 4: Mix the Creamy Cheese Layer
In a clean bowl, combine ½ cup mayonnaise, ½ cup sour cream, and 1 cup of shredded cheese (we love a blend of cheddar and pepper jack). This mixture brings creamy tang and richness to the casserole. Stir until smooth and set aside.
Shortcut alert: If you’re low on time, a dollop of pre-made queso or ranch dip can be used in a pinch—but the homemade version is worth it!
Step 5: Layer the Ingredients
Now the fun part—layering! Grab your par-baked biscuit base and spoon the seasoned beef mixture evenly over it. Next, scatter 2 cups of drained diced tomatoes with green chiles (like Rotel) across the beef. Spread the creamy cheese mixture over the top, using the back of a spoon or spatula to gently smooth it out.
Finally, sprinkle the remaining 1 cup of shredded cheese across the top.
Want more heat? Add some chopped jalapeños or swap in hot Rotel. Or take a peek at this Smothered Chicken and Rice Casserole for layering inspiration with bolder spice.
Step 6: Bake Until Bubbling and Golden
Slide your casserole back into the oven and bake for 30 minutes. You’re looking for a bubbling top and golden brown cheese edges—basically, irresistible. If your cheese starts to brown too quickly, loosely tent the dish with foil.
Step 7: Rest and Serve
Let the casserole rest for 10 minutes before slicing. This gives everything time to set up (and cool down just enough so no one burns their tongue diving in too fast—speaking from experience here).
Cut into squares and serve warm. Whether it’s a busy weeknight or a Sunday family dinner, this casserole never fails to hit the spot.
Want side ideas? This pairs beautifully with Green Bean Tater Tot Casserole or a simple green salad for balance.
What to Serve with Cattle Drive Casserole
Cattle Drive Casserole plays well with others. For a balanced plate, pair it with a crisp green salad or some roasted corn. Got some leftover green beans? Toss ‘em with garlic and lemon for a fast veggie side. If you’re feeling Southern, a side of Green Bean Tater Tot Casserole is a cozy match. Or keep things light with a dollop of guac and tortilla chips for a little crunch on the side.
Key Tips for Making Cattle Drive Casserole
- Don’t skip draining the tomatoes or you’ll end up with a soggy base.
- If your beef is extra greasy, go ahead and drain it before adding seasoning. No one likes a casserole that swims.
- Want it spicier? Use hot Rotel, spicy taco seasoning, or toss in chopped jalapeños.
- You can totally prep it a day ahead and just bake when needed. Perfect for meal preppers or if your future self appreciates a break.
- Need to save time? Store-bought biscuit dough can step in for the base—just pre-bake a few minutes before layering.
Storage and Reheating Tips for Cattle Drive Casserole
Got leftovers? Lucky you. Cattle Drive Casserole keeps well in the fridge for up to 3 days. Just store it in an airtight container. For reheating, the oven is your best friend—350°F for about 15 minutes gets it bubbly again. In a rush? The microwave works too, just go in short bursts to avoid rubbery cheese. To freeze, wrap it tightly (foil + plastic wrap = best combo) and freeze for up to 3 months. Thaw overnight before reheating.
FAQs
Can I make this casserole meatless?
Yes! Swap the beef for black beans or a meatless crumble. Add extra veggies like corn or zucchini to bulk it up.
Can I use low-fat ingredients?
You sure can. Light mayo, reduced-fat sour cream, and lean ground turkey all work. Just know the texture might be slightly different.
Can I prep this ahead of time?
Absolutely. Assemble it up to a day ahead, cover, and refrigerate. Then bake when you’re ready.
What other cheese combos work?
Sharp cheddar, Monterey Jack, or a Mexican cheese blend are all fair game.
Is this spicy?
Not particularly, unless you make it so. Use mild taco seasoning and plain diced tomatoes for a kid-friendly version.
Final Thoughts
If your dinner routine needs a serious reboot, Cattle Drive Casserole is the weeknight hero you didn’t know you were missing. It’s satisfying, simple, and made for real life—whether that’s juggling Zoom calls or wrangling toddlers. Plus, it reheats like a dream, meaning you get two dinners out of one pan. For more crave-worthy casseroles your crew will love, check out our Broccoli Rice Cheese Chicken Casserole or this Hamburger Green Bean Casserole for more hearty inspiration.
Visit our Pinterest for regular slow cooker recipe updates, or join our Facebook discussions where cooking fans exchange their favorite hearty meal ideas.
PrintCattle Drive Casserole (Hearty, Cheesy, and Weeknight-Approved)
Cattle Drive Casserole is a hearty, flavorful dish packed with seasoned ground beef, melty cheddar cheese, and a biscuit base. It’s easy to make and ideal for a hungry family. With layers of bold Tex-Mex flavor, it’s perfect for a simple weeknight meal or a cozy weekend dinner.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
- Cooking spray
- 2 cups all-purpose baking mix (such as Bisquick)
- 1 1/4 cups whole milk
- 2 tablespoons vegetable oil, divided
- 2 pounds ground beef
- 1/2 small yellow onion, finely chopped
- 3/4 cup red bell pepper, seeded and chopped
- 2 tablespoons taco seasoning mix
- 3/4 teaspoon kosher salt
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 2 cups shredded cheese mix, divided
- 2 cups diced tomatoes and green chiles, drained (such as Rotel)
Instructions
1. Preheat the oven to 350°F (180°C) and lightly grease a 9×13-inch baking dish with cooking spray.
2. In a medium bowl, stir together the baking mix, milk, and oil. Spread the mixture evenly in the prepared dish and bake for 10 to 15 minutes, or until it starts to turn golden brown. Remove from the oven and set aside.
3. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the ground beef and cook, stirring occasionally, until almost cooked through with a bit of pink remaining, about 5 minutes.
4. Add the onion and red bell pepper, and cook, stirring occasionally and breaking the beef into small pieces, until the beef is fully cooked and the onions soften, about 3 minutes.
5. Stir in the taco seasoning and salt, and remove from heat. Set aside.
6. In a medium bowl, mix together the mayonnaise, sour cream, and 1 cup each of pepper jack and cheddar cheese. Set aside.
7. Spoon the beef mixture evenly over the par-baked biscuit in the baking dish.
8. Top with the drained diced tomatoes and green chiles, followed by the mayonnaise mixture. Gently spread to cover, then sprinkle with the remaining cheese.
9. Bake for about 30 minutes, or until the casserole is bubbly and the cheese is melted and starting to brown.
10. Remove from the oven and let it rest for 10 minutes before serving.
Notes
Protein swaps: Use ground turkey, chicken, or even black beans for a meatless version.
Extra spice: Add chopped jalapeños or use spicy taco seasoning for a kick.
Cheese choices: Sharp cheddar, pepper jack, or a Mexican blend work well.
Make-ahead: Prepare the casserole up to a day in advance and bake when ready.
Drain excess grease: If your beef releases too much fat, drain it before adding the seasoning.
Store-bought biscuit dough: You can use pre-packaged biscuit dough if you prefer. Just pre-bake it slightly before adding the beef mixture.
Storage: Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.
Reheat: Warm in the oven at 350°F (180°C) or microwave until heated through.
