Cattle Drive Casserole
This cattle drive casserole is a hearty and comforting 9×13 meal packed with seasoned ground beef, onions, poblanos, tomatoes, and beans. A creamy, cheesy sour cream layer adds richness and tang, while golden biscuits baked on top bring irresistible texture and homestyle flavor.
Ingredients
Method
- Preheat the oven to 425 degrees F (220 degrees C). Coat a 13×9-inch baking dish with cooking spray; set aside. Heat a large skillet over medium-high. Add ground beef and cook, undisturbed, until well browned on first side, about 3 minutes. Stir and continue to cook, stirring occasionally, until almost cooked through, but some pink remains, about 5 more minutes.
- Add onion and poblano to beef; cook over medium, stirring often, until starting to soften, 4 to 6 minutes. Stir in taco seasoning and salt; cook, stirring constantly, until fragrant, about 1 minute. Stir in beans, tomatoes, and green chiles; cook, scraping up any browned bits on the bottom of the skillet, until heated through, about 2 minutes. Transfer to the prepared baking dish in an even layer.
- Stir together mayonnaise, sour cream, 1 cup pepper Jack, and 1 cup Cheddar in a medium bowl. Spoon and gently spread mixture evenly over ground beef mixture, then sprinkle with 1/2 cup Cheddar and remaining 1 cup pepper Jack; do not wash bowl.
- Stir together biscuit mix and seasoning packet, buttermilk, and remaining 1/2 cup Cheddar in the reserved bowl. Spoon and drop 12 (about 3 tablespoons each) portions of dough evenly on top of the mixture in the baking dish.
- Bake in the preheated oven until biscuits are golden brown, a toothpick inserted in biscuit centers comes out clean, and casserole is bubbly, 20 to 25 minutes. Rotate the pan from front to back halfway through bake time. Let rest for 10 minutes before serving. Recipe developed by Craig Ruff
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