Cattle Drive Casserole 

Cattle Drive Casserole is a hearty, Tex-Mex-inspired dish that combines seasoned ground beef, vegetables, and a creamy cheese topping, all baked on a biscuit base. This one-pan meal is perfect for feeding a crowd and is sure to satisfy even the heartiest appetites.

🧄 Ingredients

For the Biscuit Base:

• 2 cups all-purpose baking mix (e.g., Bisquick)

• 1¼ cups whole milk

• 2 tablespoons vegetable oil, divided

For the Beef Mixture:

• 2 pounds ground beef (85/15)

• 1 small yellow onion, finely chopped

• 1 medium poblano chile or ½ small bell pepper, seeded and chopped

• 1 (1-ounce) packet taco seasoning mix

• ¾ teaspoon kosher salt

For the Topping:

• ½ cup mayonnaise

• ½ cup sour cream

• 2 cups shredded pepper jack cheese, divided

• 2 cups shredded sharp cheddar cheese, divided

• 2 (10-ounce) cans diced tomatoes and green chiles, drained

🔪 Directions

1. Preheat the Oven: Set your oven to 350°F (175°C). Lightly coat a 9x13-inch baking dish with cooking spray.

2. Prepare the Biscuit Base: In a medium bowl, stir together the baking mix, milk, and 1 tablespoon of oil until just combined. Spread the mixture evenly in the prepared baking dish. Bake for 10–15 minutes, until the top is just starting to turn golden brown. Remove from the oven and set aside.

3. Cook the Beef Mixture: While the biscuit base is baking, heat the remaining 1 tablespoon of oil in a large skillet over medium-high heat. Add the ground beef and cook, stirring occasionally, until browned and cooked through, about 5 minutes. Add the chopped onion and poblano chile (or bell pepper) to the skillet and cook, stirring occasionally, until softened, about 3 minutes. Stir in the taco seasoning and salt until evenly combined. Remove from heat and set aside.

4. Prepare the Topping: In a medium bowl, combine the mayonnaise, sour cream, 1 cup each of pepper jack and cheddar cheeses. Mix until well combined.

5. Assemble the Casserole: Spoon the beef mixture evenly over the par-baked biscuit base. Spread the diced tomatoes and green chiles evenly on top of the beef. Spoon the mayonnaise mixture over the tomatoes and gently spread to cover. Sprinkle evenly with the remaining 1 cup each of pepper jack and cheddar cheeses.

6. Bake: Return the casserole to the oven and bake for 30 minutes, until the top is golden brown and bubbly.

7. Serve: Allow the casserole to cool for 5–10 minutes before slicing and serving.

📊 Nutritional Estimate (per serving)

• Calories: Approximately 496 kcal

• Total Fat: 25 g

• Saturated Fat: 9 g

• Cholesterol: 93 mg

• Sodium: 2,892 mg

• Total Carbohydrates: 45 g

• Dietary Fiber: 7 g

• Sugars: 18 g

• Protein: 26 g