Cattle Drive Casserole
A hearty, cheesy ground beef casserole layered with a creamy filling, beans, corn, and a golden biscuit topping. Easy to make, budget-friendly, and perfect for feeding a crowd on any weeknight.
Equipment
- Large skillet
- 9x13 baking dish
- Oven
Ingredients
- 1.5 lbs ground beef 80/20
- 1 packet taco seasoning
- 1/2 cup water
- 8 oz cream cheese softened
- 1/2 cup sour cream
- 1 can (10 oz) diced tomatoes with green chiles drained
- 1 can (15 oz) pinto beans drained and rinsed
- 1 cup frozen corn
- 2 cups shredded cheddar cheese divided
- 1 tube (16 oz) refrigerated biscuit dough
- salt and black pepper to taste
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a 9x13 baking dish.
- Brown the ground beef in a large skillet over medium-high heat. Drain excess fat.
- Add taco seasoning and water. Stir and simmer 3 minutes.
- Stir in cream cheese and sour cream over medium-low heat until fully combined and smooth.
- Mix in drained tomatoes, beans, and corn. Season with salt and pepper.
- Transfer mixture to the baking dish and spread evenly.
- Sprinkle 1 cup cheddar over the beef layer.
- Arrange slightly flattened biscuits over the top, then add remaining cheddar.
- Bake uncovered for 22 to 25 minutes until biscuits are golden and cooked through. Rest 5 minutes before serving.
Notes
- Drain tomatoes well to avoid a soggy biscuit layer.
- Soften cream cheese before adding to the skillet for a smooth blend.
- Double the recipe in two pans to serve 12 to 20 people.
- Freeze the filling without biscuits - add fresh dough right before baking.