Cattle Drive Casserole
This Cattle Drive Casserole Recipe is the ultimate comfort food! It's made with a Red Lobster cheddar bay biscuit crust, a hearty ground beef filling, and finished off with a creamy, cheesy top layer. This is the kind of dinner the whole family will love and makes amazing leftovers!
Ingredients
- 1 box Red Lobster Cheddar Bay Biscuit Mix
- 3/4 cup milk
- 2 cups shredded cheddar cheese divided
- 1 pound lean ground beef
- 1 Tablespoon olive oil
- 1 medium onion diced
- 1 medium green bell pepper diced
- 3 cloves garlic minced
- 14.5 ounce can fire roasted tomatoes
- 4 ounce can diced green chiles undrained
- 2 Tablespoons taco seasoning
- 1/2 teaspoon salt
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 cup pepper jack cheese
Instructions
- Preheat the oven to 400 degrees Fahrenheit and spray a 9x13-inch baking pan with non-stick cooking spray.
- Mix the biscuit mix (including the seasoning packet), about 1/3 of the cheddar cheese, and the milk in a medium bowl. Press the mixture into the prepared casserole dish and bake for 10 minutes. Remove from the oven and turn the oven temperature down to 375.
- Cook and crumble the beef in a large skillet over medium heat until mostly cooked. Drain off the excess grease then add the olive oil, onion, and green pepper and cook until soft, about 5 minutes. Add the garlic and cook for about a minute, until fragrant.
- Stir in the tomatoes, green chiles, taco seasoning, and salt. Bring to a simmer, then cook for 5 minutes. Spread evenly over the biscuit base.
- Mix the sour cream, mayonnaise, half of the cheddar and half of the pepper jack cheeses in a medium bowl. Dollop it on top then spread it out as best you can without mixing it into the meat layer. Sprinkle the remaining cheddar and pepper jack cheeses on top.
- Bake for 20-25 minutes or until the cheese is bubbly. Serve with freshly sliced green onions for garnish if desired.
Notes
- Additions and substitutions: this is an easy casserole to adapt to your tastes. Corn and black beans would both make great additions to the filling, and feel free to substitute the ground beef with ground turkey. You can also make this into a gluten free Cowboy Casserole by using the Gluten Free Red Lobster Cheddar Bay Biscuit mix!
- Make it spicier by using a hot taco seasoning, adding spicy green chiles, or a splash of hot sauce to the beef mixture. I also love topping mine with pickled or sliced jalapeños!
- Freezer Instructions: Cover the casserole dish with a layer of plastic wrap and then a layer of aluminum foil and freeze for up to 3 months. It is best to thaw the frozen casserole in the refrigerator overnight before baking, and it is even better if you can let it come to room temperature before placing it in the oven.
- To Reheat: If reheating the remaining casserole, place it in the oven at 350°F for 15-20 minutes or until thoroughly heated through. If heating a single serving, you can heat it in the microwave for 1 to 2 minutes at a time until warm.
- Any leftover casserole can be stored in an airtight container in the fridge for up to three days.
Nutrition
Calories: 599kcal | Carbohydrates: 34g | Protein: 28g | Fat: 39g | Saturated Fat: 15g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 94mg | Sodium: 1253mg | Potassium: 432mg | Fiber: 2g | Sugar: 9g | Vitamin A: 880IU | Vitamin C: 23mg | Calcium: 455mg | Iron: 3mg