Cattle Drive Casserole

It’s a complete dinner with Tex-Mex flair.

By
Sheela Prakash
Sheela Prakash
Sheela Prakash
Food and wine writer, recipe developer, and the author of Mediterranean Every Day. Her work can be found in numerous online and print publications.
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Updated February 05, 2025
Sheela Prakash
slice of Cattle Drive Casserole on a plate with a fork

Simply Recipes / Photo by Morgan Hunt Glaze / Food Styling by Jennifer Wendorf / Prop Styling by Lindsey Lower

Cattle drive casserole is a Tex-Mex-inspired dinner that’s serious comfort food. This is everything a casserole is supposed to be—cheesy, full of flavor, and a complete meal in every bite! An easy biscuit base is piled with taco-seasoned beef, tomatoes, and green chiles, then topped with a tangy combination of sour cream and two kinds of cheese.

This complete meal is sure to gather the whole family around the dinner table in no time. Serve with hot sauce for the spice lovers.

Simple Tip!

Spice up your casserole even more by using chopped jalapenos in your seasoned beef mix.

Make Cattle Drive Casserole Ahead

You can assemble this casserole and freeze it, covered tightly, for up to 3 months. To bake it from frozen, leave it covered with aluminum foil and bake at 350°F until heated through. Alternatively, leave the frozen casserole in the fridge to thaw for a night or two. Bake as directed, adding about 10 to 15 minutes to the baking time. 

Cattle Drive Casserole in a large dish with a slice cut out of it, slice on a plate to the side with a napkin

Simply Recipes / Photo by Morgan Hunt Glaze / Food Styling by Jennifer Wendorf / Prop Styling by Lindsey Lower

Casserole Time

Cattle Drive Casserole

Prep Time 20 mins
Cook Time 60 mins
Total Time 80 mins
Servings 8 servings
Yield 1 (9x13-inch) casserole

This recipe was developed by Melissa Gray.

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Ingredients

  • Cooking spray

  • 2 cups (246g) all-purpose baking mix (such as Bisquick)

  • 1 1/4 cups whole milk

  • 2 tablespoons vegetable oil, divided

  • 2 pounds 85/15 ground beef

  • 1 small yellow onion, finely chopped (about 1/2 cup)

  • 1 medium poblano chile or 1/2 small bell pepper, seeded and chopped (about 3/4 cup)

  • 1 (1-ounce) envelope taco seasoning mix, or 3 tablespoons homemade

  • 3/4 teaspoon kosher salt

  • 1/2 cup mayonnaise

  • 1/2 cup sour cream

  • 2 cups (8 ounces) shredded pepper jack cheese, divided

  • 2 cups (8 ounces) shredded sharp cheddar cheese, divided

  • 2 (10-ounce) cans diced tomatoes and green chiles, drained (such as Rotel)

Method

  1. Preheat the oven to 350°F.

    Lightly coat a 9x13-inch baking dish with cooking spray.

  2. Par-bake the biscuit bottom:

    Stir the baking mix, milk, and 1 tablespoon of the oil together in a medium bowl. Spread evenly in the prepared baking dish. Bake until just starting to turn golden brown, 10 to 15 minutes. Remove from the oven and set aside.

    biscuit mix par-baked in the bottom of a casserole dish for Cattle Drive Casserole

    Simply Recipes / Photo by Morgan Hunt Glaze / Food Styling by Jennifer Wendorf / Prop Styling by Lindsey Lower
  3. Meanwhile, cook the beef:

    While the base cooks, heat the remaining 1 tablespoon of oil in a large skillet over medium-high heat. Add the ground beef and cook, stirring occasionally, until almost cooked through but with some pink remaining, for about 5 minutes. 

    Add the onion and poblano and cook, stirring occasionally and breaking the beef into small pieces, until the beef is cooked through and the onions start to soften, about 3 minutes. Stir in the taco seasoning and salt until evenly combined. Remove from the heat and set aside.

  4. Make the topping:

    In a medium bowl, stir together the mayonnaise, sour cream, 1 cup of the pepper jack cheese, and 1 cup of the cheddar cheese; set aside.

  5. Assemble the casserole and bake:

    Spoon the beef mixture evenly over the par-baked biscuit in the baking dish. Sprinkle the drained diced tomatoes and green chiles evenly on top of the beef. Spoon the mayonnaise mixture over the beef and tomatoes and gently spread to cover. Sprinkle evenly with the remaining 1 cup each of pepper jack and cheddar cheese. 

    Bake until the casserole is bubbling around the edges and the cheese is melted and starting to turn brown in spots, about 30 minutes. Remove from the oven and let stand for 10 minutes before serving. 

    Store leftovers in an airtight container in the fridge for up to 4 days.

    Love the recipe? Leave us stars and a comment below!

    cooked ground beef and Rotel added to the casserole dish for Cattle Drive Casserole

    Simply Recipes / Photo by Morgan Hunt Glaze / Food Styling by Jennifer Wendorf / Prop Styling by Lindsey Lower
    creamy topping added to the top of the casserole for Cattle Drive Casserole

    Simply Recipes / Photo by Morgan Hunt Glaze / Food Styling by Jennifer Wendorf / Prop Styling by Lindsey Lower
    slice of cattle drive casserole on a plate with a fork at a table setting with a stack of plates, glasses of water, and more casserole in a casserole dish

    Simply Recipes / Photo by Morgan Hunt Glaze / Food Styling by Jennifer Wendorf / Prop Styling by Lindsey Lower
Nutrition Facts (per serving)
571 Calories
41g Fat
30g Carbs
20g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 571
% Daily Value*
Total Fat 41g 53%
Saturated Fat 16g 82%
Cholesterol 75mg 25%
Sodium 1234mg 54%
Total Carbohydrate 30g 11%
Dietary Fiber 2g 8%
Total Sugars 9g
Protein 20g
Vitamin C 30mg 152%
Calcium 540mg 42%
Iron 2mg 10%
Potassium 432mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.