Nora
If you’re craving something warm, cheesy, and completely satisfying, this Cattle Drive Casserole is the answer. Layers of seasoned ground beef, melty cheddar cheese, hearty vegetables, and a fluffy biscuit topping make this dish a family favorite. It’s the kind of bake that turns simple ingredients into something everyone wants seconds of.
Perfect for weeknight dinners or potluck showstoppers, this casserole doesn’t just fill the belly — it delivers serious comfort food vibes. From the first bite of golden cheddar to the last spoonful of creamy beef and corn, every layer hits the mark.
What Is the Cattle Drive Casserole?
Cattle Drive Casserole is a savory Tex-Mex inspired bake made with ground beef, vegetables like bell peppers and corn, and a cheesy biscuit topping. Often compared to a chili pie-meets-cornbread hybrid, it combines hearty flavors with creamy and crispy textures for a true comfort meal.
Why You’ll Love This Recipe
- One-dish wonder — All the goodness baked into one easy casserole.
- Freezer-friendly — Perfect for meal prep or make-ahead dinners.
- Customizable — Swap veggies, spice levels, or even the biscuit layer for what you have on hand.
- Kid-approved — With its cheesy top and mild spice, it’s a hit with picky eaters.
- Weeknight fast — Ready in under an hour, start to finish.
Ingredients for Cattle Drive Casserole
- 1 lb ground beef
- 1/2 cup diced onion
- 1/2 cup diced green bell pepper
- 1 (10 oz) can diced tomatoes with green chilies (drained)
- 1 cup corn (fresh, canned, or frozen)
- 1 packet taco seasoning mix
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 cup shredded cheddar cheese (divided)
- 1 cup shredded Monterey Jack cheese
- 1 (8 oz) package refrigerated biscuit dough
- Chopped parsley (for garnish)
How To Make the Cattle Drive Casserole
Step 1: Cook the Beef
In a large skillet, cook the ground beef over medium heat until browned. Drain any excess fat.
Step 2: Add Vegetables and Seasoning
Stir in diced onion, green bell pepper, corn, and taco seasoning. Cook until veggies soften. Then mix in the drained diced tomatoes with chilies.
Step 3: Make the Creamy Layer
In a bowl, combine sour cream, mayonnaise, half of the cheddar cheese, and all of the Monterey Jack cheese. Mix until smooth.
Step 4: Assemble the Casserole
Preheat your oven to 350°F (175°C). Spread the meat and veggie mixture into a greased 9×13-inch baking dish. Layer the creamy cheese mixture over the top.
Step 5: Add Biscuits and Cheese
Cut biscuit dough into quarters and scatter on top of the casserole. Sprinkle the remaining cheddar cheese over the biscuits.
Step 6: Bake
Bake uncovered for 25–30 minutes, or until the biscuits are golden brown and cooked through.
Step 7: Serve
Garnish with chopped parsley and a dollop of sour cream if desired. Serve warm and enjoy!
What to Serve with Cattle Drive Casserole
This casserole is hearty enough to be a meal on its own, but it pairs wonderfully with:
- A fresh green salad with a tangy vinaigrette to cut through the richness.
- Mexican rice or cilantro-lime rice.
- Guacamole and tortilla chips for a Tex-Mex vibe.
- Roasted or grilled vegetables for extra fiber and flavor.
Top Tips for Perfecting Cattle Drive Casserole
- Drain the tomatoes well to avoid a soggy base layer.
- Pre-cook the vegetables slightly to ensure they soften fully during baking.
- Don’t overbake the biscuit topping—check for golden edges.
- Add spice with jalapeños or hot sauce if you like heat.
- Shred cheese fresh for the best melt and flavor.
Storage Instructions
To Refrigerate: Store leftovers in an airtight container for up to 4 days. Reheat in the microwave or oven.
To Freeze: Let the casserole cool completely, then wrap tightly in foil or a freezer-safe container. Freeze for up to 2 months.
To Reheat: Thaw in the fridge overnight and bake at 350°F until heated through, or microwave in portions.
FAQs
Cattle Drive Casserole includes ground beef, onions, bell peppers, corn, taco seasoning, tomatoes with green chilies, sour cream, mayonnaise, and a cheesy biscuit topping baked until golden.
Yes, you can freeze it. Let it cool completely, then wrap it tightly in foil or place it in an airtight container. It stays good in the freezer for up to 2 months.
Reheat refrigerated portions in the microwave. For frozen, thaw overnight and bake at 350°F until heated through, usually 20–30 minutes.
You can use crescent roll dough, homemade drop biscuits, or even a cornbread batter layer as an alternative.
It’s mildly spiced from the taco seasoning and green chilies. For more heat, add jalapeños or hot sauce. For less, use mild diced tomatoes.
Absolutely. Assemble the casserole fully and store it covered in the fridge for up to 24 hours before baking. Add 5–10 minutes to the bake time if chilled.
Want More Casserole Dinner Ideas?
If comfort casseroles are your thing, you’ll definitely want to try the Chicken and Wild Rice Casserole, a creamy, earthy bake that never disappoints.
Love Tex-Mex flavors? Check out the zesty Taco Ranch Bites for a snackable take on bold spice.
For another cheesy, crowd-pleasing dinner, the Doritos Chicken Casserole layers chips, chicken, and creamy goodness in one perfect bite.
The Garlic Parmesan Cheeseburger Bombs are another great pick if you want something fun, stuffed, and family-approved.
And if beefy bakes are your favorite, don’t miss the Cowboy Meatloaf and Potato Casserole for a twist on the classic duo.
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Cattle Drive Casserole
Equipment
- Large skillet
- Mixing Bowl
- 9×13 inch baking dish
- Oven
Ingredients
Ingredients
- 1 lb ground beef
- 1/2 cup diced onion
- 1/2 cup diced green bell pepper
- 1 can (10 oz) diced tomatoes with green chilies drained
- 1 cup corn fresh, canned, or frozen
- 1 packet taco seasoning mix
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 cup shredded cheddar cheese divided
- 1 cup shredded Monterey Jack cheese
- 1 package (8 oz) refrigerated biscuit dough
- chopped parsley for garnish
Instructions
- Cook ground beef in a large skillet over medium heat until browned. Drain excess fat.
- Add onion, green pepper, corn, and taco seasoning. Cook until softened. Stir in drained diced tomatoes.
- In a bowl, mix sour cream, mayonnaise, half of the cheddar, and all of the Monterey Jack.
- Spread meat mixture into a greased 9×13 baking dish. Top with creamy cheese mixture.
- Quarter the biscuit dough and scatter on top. Sprinkle remaining cheddar over biscuits.
- Bake at 350°F for 25–30 minutes until biscuits are golden and cooked through.
- Garnish with parsley. Serve warm with sour cream if desired.