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Cattle Drive Casserole
Equipment
- 9 x 13 casserole dish
- skillet
- cutting board & sharp knife
- measuring spoons & cups
- 2 medium mixing bowls
- mixing utensils
Ingredients
- 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
Instructions
- 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.
made 1/2 recipe for myself as i am solo at 82. so easy and delicious. used a large jalapeño for the pepper. will make on the reg. i love Catherine’s recipes. thank you!
You’re welcome.