Cattle Drive Casserole
A hearty Cattle Drive Casserole featuring a Bisquick crust, seasoned ground beef, peppers, onions, tomatoes, sour cream, and cheddar cheese baked to golden perfection.
6 Servings
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
To make this casserole gluten free, substitute the Bisquick with a certified gluten-free baking mix. Confirm that the taco seasoning and canned products (such as tomatoes and chilis) are labeled gluten free to avoid hidden gluten sources.