Cattle Drive Casserole made with ground beef, Bisquick crust, taco seasoning, peppers, onions, sour cream, and plenty of cheddar cheese.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
The first time I stumbled into making Cattle Drive Casserole, it wasn’t because I’d planned some grand dinner. Nope. It was one of those nights where I was already halfway in my pajamas by 6 pm, and the fridge was giving me nothing but side-eye. I spotted a box of Bisquick shoved behind the cereal and thought, “Well… this could either be a disaster or dinner.”
Long story short? It turned into one of those recipes my family now asks for like it’s on a restaurant menu. My husband swears it’s “better than taco night” (though I think he says that just to watch me roll my eyes). The kids practically dive for the cheesy top before I’ve even cut the first slice. And me? I secretly love how this one makes me look like I’ve got it all together, when really I just layered whatever I had lying around.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Cattle Drive Casserole Recipe?
If you’re like me, you love a dish that looks like you spent hours on it but really took… what, 15 minutes of prep? That’s exactly why this casserole is gold. It’s hearty, cheesy, and somehow manages to taste like comfort food and a Tex-Mex feast at the same time. The Bisquick crust makes it feel a little like a pie, the beef and peppers keep it filling, and the sour cream layer? That’s the creamy magic that ties it all together. It’s not fancy. It’s not complicated. But isn’t that the best kind of food anyway?
Ingredient Notes:
Before you dive in, here’s why each piece of this puzzle matters (and how you can play around with it):
-
Bisquick: This is your crust, your foundation, your easy-button hero. Forget kneading dough—you’ll press this in and move on.
-
Ground beef: The classic. But hey, ground turkey or even shredded chicken works too if that’s what you’ve got.
-
Rotel fire-roasted tomatoes with green chilis: Adds spice and smoke. If your crew’s not into spice, swap for plain diced tomatoes.
-
Green chilis: Double the kick, but totally optional if you’ve got spice-sensitive eaters.
-
Taco seasoning: The cheat code for flavor. No shame in shortcuts.
-
Red pepper & onion: Sweetness, crunch, and a little depth so it’s not all beef-and-cheese.
-
Sour cream & mayo: This combo sounds strange until you try it—together with cheese, it becomes this creamy, tangy topping.
-
Cheddar cheese: The melty crown jewel. Sharp cheddar gives the best bite, in my opinion.
How To Make Cattle Drive Casserole?
Think of this as a “layer it and leave it” kind of meal. Each step just stacks flavor until you’ve got a whole dinner ready to go.
Step 1: Preheat and prep
Crank the oven to 350°F and spray down a 9×13 pan. Nothing fancy here—just getting the stage ready.
Step 2: Cook the beef and veggies
In a skillet, brown your ground beef with onion and red pepper until the meat’s cooked and the veggies are softened. Toss in taco seasoning with a pinch of salt and pepper. The smell at this stage? Incredible.
Step 3: Make the creamy layer
In a bowl, mix sour cream, mayo, and a little shredded cheddar. You’ll probably want to taste it, but save some for the casserole, okay?
Step 4: Build the crust
Mix Bisquick with water until it forms a soft dough. Press it into the bottom of your pan and bake for 5–7 minutes until lightly golden. It’ll puff up just enough to make a solid base.
Step 5: Layer it up
Spread the beef mixture over the crust. Sprinkle on the diced tomatoes. Spread your sour cream mixture across like frosting.
Step 6: Top with cheese
Shower the whole thing with cheddar. More than you think you need. Cheese solves problems.
Step 7: Bake and serve
Bake for 30 minutes, until bubbly and golden. Let it cool for a few minutes before serving… unless your people are like mine and start “taste testing” straight from the pan.
Want To Save This Recipe?
Storage Options:
If you manage to have leftovers (rare in my house), this casserole actually reheats beautifully. Cover and pop in the fridge for up to 3 days, then warm it back up in the oven. Freezer-friendly too—wrap slices in foil, stick them in a freezer bag, and stash them for up to 2 months. Perfect for when future-you doesn’t feel like cooking.
Variations and Substitutions:
This casserole plays nice with substitutions, so don’t be afraid to get creative:
-
Protein swaps: Ground turkey, chicken, or even plant-based crumbles.
-
Veggie add-ins: Corn, black beans, or zucchini make it heartier.
-
Cheese lovers: Swap cheddar for Pepper Jack or Monterey Jack for a spicier kick.
-
Spice levels: Keep it mild with plain tomatoes, or go wild with jalapeños.
What to Serve with Cattle Drive Casserole?
This casserole doesn’t need sides, but if you’re feeling extra:
-
A crisp green salad balances the richness.
-
Spanish rice stretches the meal for more people.
-
Chips and salsa make it feel like a fiesta.
-
Guacamole… because guac is basically a food group.
Frequently Asked Questions:
Can I make this ahead?
Yep! Assemble everything up to the cheese layer, cover, and refrigerate. Add the cheese before baking.
Is it freezer-friendly?
Totally. Wrap portions tight and freeze for up to 2 months. Just thaw overnight.
Is it super spicy?
Depends on how you build it. Rotel and green chilis bring heat, but you can keep it mild with plain tomatoes and no extra chilis.
So, there you have it: my trusty Cattle Drive Casserole. It’s messy, cheesy, and unapologetically hearty—the kind of dinner that makes everyone happy without making you crazy. Honestly, I think that’s the best kind of cooking. What about you—are you a “pile on the jalapeños” person or more of a “keep it mild” cook?
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Cattle Drive Casserole
Ingredients
- 2 ½ cups Bisquick
- 1 cup water add more if needed for soft dough
- 1 ½ pounds ground beef
- 1 can Rotel fire-roasted tomatoes with green chilis
- 1 4-ounce can green chilis
- 1 packet taco seasoning mix
- 1 red pepper diced
- 1 onion diced
- ½ cup sour cream
- ½ cup mayonnaise
- 1 teaspoon garlic powder
- 1 ¾ cups cheddar cheese shredded
- Salt and pepper to taste
Instructions
Preheat the oven
- Heat oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with nonstick spray.
Cook the beef and vegetables
- In a skillet over medium-high heat, cook ground beef, onion, and red pepper until the meat is fully browned and vegetables are tender. Stir in taco seasoning, salt, and pepper.
Prepare the sour cream mixture
- In a medium bowl, combine sour cream, mayonnaise, garlic powder, and ½ cup of the shredded cheddar cheese. Mix until smooth.
Prepare the crust
- In another bowl, mix Bisquick with water until a soft dough forms. Press the dough evenly into the bottom of the prepared baking dish. Bake for 5–7 minutes until lightly golden.
Assemble the casserole
- Remove crust from oven. Spread the beef mixture evenly over the crust. Top with diced tomatoes and green chilis. Gently spread the sour cream mixture across the top.
Add cheese and bake
- Sprinkle the remaining cheddar cheese over the top. Return dish to the oven and bake for 30 minutes, or until the cheese is melted and bubbly.
Serve
- Allow to cool slightly before serving. Slice into squares and enjoy warm.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
