Cattle Drive Casserole


Cattle Drive Casserole

Course Main Course, Main Dish
Cuisine American
Author Catherine’s Plates


  • 9 x 13 casserole dish
  • skillet
  • cutting board & sharp knife
  • measuring spoons & cups
  • 2 medium mixing bowls
  • mixing utensils


  • 2 lbs ground beef
  • 1 medum green bell pepper, diced
  • 2 small yellow onions, diced
  • 2 packets taco seasoning (or 6 TBS homemade taco blend)
  • 1 1/4 cups water DIVIDED
  • 2 cup bisquick
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 8 oz shredded cheddar cheese DIVIDED
  • 4 oz canned diced green chilies
  • 1/4 tsp black pepper
  • 14 oz canned died tomatoes, drained
  • 14 oz canned whole kernel corn, drained


  • Preheat oven to 350 degrees. Spray a 9 x 13 casserole dish with non-stick cooking spray and set aside.
  • In a large skillet break up ground beef and brown over medium high heat until no longer pink. Drain excess grease. Add in diced onions, bell peppers, taco seasoning and 1/2 cup water. Stir and simmer for 10 minutes until onions & peppers have softened. Turn off heat & set aside.
  • In a medium mixing bowl, combine bisquick & 3/4 cup water to form a loose dough. Spoon dough into bottom of prepared casserole dish and smooth out. Bake in preheated oven for 5 minutes. Remove from oven.
    NOTE: Leave oven on the 350 degrees.
  • Place cooked ground beef mixture on top of the par-cooked biscuit dough in casserole dish and smooth evenly. Top with diced tomatoes & corn. Spread evenly.
  • In a separate medium mixing bowl combine sour cream, mayonnaise, 1/2 cheddar cheese, black pepper, and green chilies. Smooth mixture on top of the ground beef in casserole dish. Top mixture with remainder of cheese.
  • Bake in preheated oven for 30 minutes. Let sit for 7-10 minutes to set up. Garnish with fresh chopped parsley and enjoy.

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