Cattle Drive Casserole (Print Version)
Chunky ground beef, biscuit layer, loads of Tex-Mex flavor, creamy sauce, and cheese all melted on top.
# Ingredients:
→ Beef and Vegetables
01 -
1 yellow onion, chopped
02 -
1 red bell pepper, seeds out and diced
03 -
680 g ground beef, lean
→ Seasonings
04 -
1 teaspoon garlic powder
05 -
28 g taco seasoning mix
→ Biscuit Base
06 -
240 ml water
07 -
310 g biscuit mix like Bisquick
08 -
cooking spray
→ Creamy Layer
09 -
115 g green chiles, diced and drained
10 -
120 ml mayonnaise
11 -
170 g shredded fiesta-blend cheddar cheese, set aside some for topping
12 -
120 ml sour cream
→ Topping
13 -
120 ml mild salsa
# Steps:
01 -
Set your oven to 180°C and let it warm up.
02 -
Warm your big skillet on medium-high heat. Toss in the ground beef and break it up while it cooks. Let it brown all the way and pour off the extra fat.
03 -
Grab a bowl and mix water and biscuit mix by hand until just barely mixed. Spray your 23 x 33 cm baking dish with a bit of cooking spray. Squish the dough flat across the bottom. Pop it in the oven for about 5–8 minutes so it holds together and starts to turn golden. Keep the oven running for later.
04 -
Add in the chopped onion and red bell pepper to your beef. Cook for about 4 minutes till they’re soft. Sprinkle on the taco seasoning, give it a quick stir, then take it off the heat.
05 -
Scoop the beef-veggie mix on top of your freshly baked biscuit crust. Spread it out.
06 -
Stir together mayo, sour cream, garlic powder, drained green chiles, and most of the shredded cheese in another bowl till it’s all mixed up.
07 -
Add this creamy blend on top of your meat and veggie layer. Spread it out gently.
08 -
Drop little spoonfuls of salsa all over, then sprinkle on the rest of the cheese.
09 -
Slide the dish back in, uncovered. Bake for half an hour or until the top is nice and golden and you see it bubbling.
# Notes:
01 -
If you let it sit about 10 minutes after baking, it slices much cleaner.