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This Cattle Drive Casserole layers a Cheddar Bay biscuit crust, taco-seasoned ground beef with fire-roasted tomatoes, and a green chile cream topping, all topped with melted cheese. It comes together in about 50 minutes and feeds a crowd. The real secret is to use Cheddar Bay Biscuit Mix instead of plain biscuit mix for a built-in garlic-herb flavor!
Y’all, casseroles are kind of my thing. If you grew up in the South like me, you know that serving a casserole for dinner happens at least once a week! So I’ve made more casseroles than I can count, but this one is definitely one of my favorites! Three layers bake together into a meal that tastes like a lot more work than it is.
While many casserole recipes call for Bisquick, this one uses a Cheddar Bay Biscuit Mix that takes it to a whole new level. I also use fire-roasted diced tomatoes in the beef layer instead of regular canned tomatoes, which gives the filling a little more depth.
If you’re into this kind of weeknight dinner, you’ll also love my Ground Beef Doritos Casserole, Taco Bake Casserole with Tortillas, and Tex Mex Chicken Noodle Casserole.
Why You’ll Love This Cattle Drive Casserole Recipe
- Three layers, one pan. Every bite has the biscuit base, the seasoned beef, and the green chile cream all together. It’s a complete meal in a single dish!
- On the table in 50 minutes. Only 15 minutes of active prep. Just get the layers built, put it in the oven, and dinner is done!
- Makes 8 servings. This is a great casserole recipe for feeding a family, bringing to a potluck, or having leftovers ready for the next day. It reheats well.
- Easy to adjust the heat. In its base form, this is a mild, family-friendly casserole. Swap in hot taco seasoning and hot green chiles (or add jalapeños!) to make it spicier.
- Tested and reliable. I’ve made this Tex-Mex Cheddar Bay Biscuit Casserole multiple times and worked out the timing and ratios so the layers all bake up right together. No guesswork.
Ingredients You’ll Need
Cheese (used across all three layers):
- Shredded Cheese: I used a combination of shredded Colby-Jack cheese and shredded cheddar cheese!
Biscuit Layer:
- Cheddar Bay Biscuit Mix: The garlic-herb seasoning packet included in the box goes right into the dough. This is what gives the base layer more flavor than plain biscuit mix!
- Cold Milk or Water: Cold liquid keeps the biscuit layer tender. Either works, but milk gives a slightly richer result.
Ground Beef Layer:
- Lean Ground Beef: 90/10 keeps the filling from being greasy!
- Yellow Onion: Adds flavor to the beef layer. Dice it small, so it cooks through and blends into the filling.
- Taco Seasoning: Use mild or hot, depending on your preference.
- Fire-Roasted Diced Tomatoes: Fire-roasted tomatoes have more depth than regular canned tomatoes. Don’t drain them; the liquid keeps the beef layer from drying out!
Creamy Layer:
- Sour Cream: Full-fat sour cream spreads easily and holds up in the oven. This is the base of the creamy topping.
- Mayonnaise: Balances the sour cream and gives the layer a little more body!
- Diced Green Chiles: Adds mild heat and a Southwestern flavor to the creamy layer. Use hot green chiles if you want more kick.
- Garlic Powder: For an extra depth of flavor!
How To Make Cattle Drive Casserole
✱ Below shows step-by-step photos and instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.
Step 1 | Preheat & Prep
Preheat the oven to 375°F. Spray a 9×13 baking dish with nonstick cooking spray. Shred and combine Colby Jack and sharp cheddar cheese. Set aside.
Step 2 | Make Biscuit Mixture
In a bowl, mix biscuit mix, seasoning packet, cold milk or water, and ½ cup of the shredded cheese mixture until just combined.
Step 3 | Prebake Biscuit Layer
Spread evenly into the prepared baking dish. Bake 5 to 7 minutes until slightly set.
Step 4 | Prepare the Ground Beef Mixture
While the biscuit layer bakes, brown ground beef in a skillet over medium heat, about 5 minutes. Drain excess grease. Add onion and cook for 1 to 2 minutes. Stir in taco seasoning and fire-roasted tomatoes and mix until combined and warmed through. Turn off heat.
Once the base is ready, remove the biscuit layer from the oven. Spoon ground beef mixture evenly over the top.
Step 5 | Make Creamy Layer
In a small bowl, stir together sour cream, mayonnaise, green chiles, garlic powder, and ½ cup of the shredded cheese mixture.
Step 6 | Assemble
Spread evenly over the ground beef layer. Sprinkle the remaining 1½ cups of cheese over the top.
Step 7 | Bake
Bake for 30 minutes or until the cheese is melted, bubbly, and golden on top. Let rest 5 to 10 minutes before serving.
Easy Variations
- Swap the Cheddar Bay Mix for Bisquick. Use 2 cups of Bisquick and add 1 teaspoon of garlic powder. It won’t have quite the same flavor, but it works as a base.
- Use ground turkey or chicken instead of beef. Both are leaner and milder, so season a little more generously. Leftover shredded rotisserie chicken also works, just toss it with taco seasoning and a splash of broth before layering.
- Try a cornbread base. Swap the Cheddar Bay mix for two 7-ounce packets of cornbread mix and follow the package directions. Bake the base about 15 minutes before adding the layers.
- Add mix-ins to the beef layer. Black beans, corn, diced bell peppers, or a can of Mexicorn all work well stirred into the beef with the tomatoes.
- Add taco toppings at the table. Sliced jalapeños, diced avocado, guacamole, pico de gallo, cilantro, or olives all make good toppings to set out alongside the dish.
Expert Tips
- Spray your baking dish well. The biscuit layer will stick to the bottom and sides if the pan isn’t greased. Use nonstick cooking spray and coat the whole dish before you add the dough.
- Don’t overmix the biscuit dough. Stir just until it comes together. Overmixing develops the gluten and makes the crust tough. A few lumps are fine!
- Pre-bake the biscuit layer before adding the filling. Those 5 to 7 minutes in the oven set the crust so it can hold the weight of the layers above it without going soggy. Don’t skip this step.
- Drain the ground beef well. After browning, drain off the grease before adding the onion and seasoning. Leaving excess grease in the pan will make the casserole heavy and can cause the biscuit layer to lose its texture.
What to Serve with Tex-Mex Ground Beef Casserole with Biscuit Topping
Cattle drive casserole is filling enough to be a full meal on its own, but it goes great with a few sides! My Mexican Chopped Salad or Mexican Street Corn Coleslaw are both great fresh sides. Taco Soup is also a great option for a more hearty meal!
Storage & Make-Ahead Tips
Storage: Cool completely, then cover tightly or transfer to an airtight container. Keep it in the fridge for up to 4 days. Reheat portions in the microwave in 60-second intervals, or warm the whole dish covered with foil at 350°F for 20 to 25 minutes.
Freeze: Cool completely, then wrap the dish in plastic wrap and a layer of foil. Freeze for up to 3 months. Thaw in the fridge overnight and reheat covered at 350°F for 30 to 35 minutes.
Make Ahead: Assemble all layers, cover tightly, and refrigerate for up to 24 hours before baking. Let it sit at room temperature for 15 minutes before it goes in the oven, and add 5 to 10 minutes to the bake time.
Recipe FAQs
Cattle drive casserole is a layered ground beef casserole with a biscuit crust on the bottom, taco-seasoned beef and tomatoes in the middle, and a green chile cream and cheese topping baked until bubbly. It’s a Tex-Mex-inspired dinner that’s filling and easy to make.
Pile on your favorite taco-style toppings! Sliced jalapeños, diced avocado, guacamole, pico de gallo, sour cream, chopped cilantro, green onions, or sliced olives all work great. Set them out at the table and let everyone customize their own plate!
More Casserole Recipes to Try
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Cattle Drive Casserole Recipe
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Ingredients
- 1 cups shredded colby jack cheese
- 1 ½ cups shredded cheddar cheese
- 1 box Cheddar Bay Biscuit Mix - use the seasoning packet in the dough
- ¾ cup cold milk - or water
- 1½ pounds lean ground beef
- ½ cup diced yellow onion
- 1 packet taco seasoning
- 14.5 ounces canned fire-roasted diced tomatoes
- ½ cup sour cream
- ½ cup mayonnaise
- 4 ounces canned diced green chiles
- ½ teaspoon garlic powder
Instructions
- Preheat the oven to 375°F. Spray a 9×13 baking dish with nonstick cooking spray. Shred and combine Colby Jack and sharp cheddar cheese. Set aside.
- In a bowl, mix biscuit mix, seasoning packet, cold milk or water, and ½ cup of the shredded cheese mixture until just combined.
- Spread evenly into the prepared baking dish. Bake 5 to 7 minutes until slightly set.
- While the biscuit layer bakes, brown ground beef in a skillet over medium heat, about 5 minutes. Drain excess grease. Add onion and cook for 1 to 2 minutes. Stir in taco seasoning and fire-roasted tomatoes and mix until combined and warmed through. Turn off heat.
- Once the base is ready, remove the biscuit layer from the oven. Spoon ground beef mixture evenly over the top.
- In a small bowl, stir together sour cream, mayonnaise, green chiles, garlic powder, and ½ cup of the shredded cheese mixture. Spread evenly over the ground beef layer.
- Sprinkle remaining 1½ cups of cheese over the top.
- Bake for 30 minutes or until the cheese is melted, bubbly, and golden on top.
- Let rest 5 to 10 minutes before serving.
Notes
- Don’t skip the biscuit pre-bake. Those 5 to 7 minutes set the crust so it can hold the layers above it.
- Drain the ground beef well before seasoning to keep the casserole from getting greasy.
- Let the casserole rest 5 to 10 minutes before serving so the layers set and slice cleanly.
- To make ahead, assemble all layers, cover, and refrigerate up to 24 hours. Add 5 to 10 minutes to the bake time straight from the fridge.
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