This Tex-Mex-inspired casserole pairs beef, chile and tons of gooey cheese for a rich dish perfect for a farmhand — or for your hungry family! The recipe below is built in layers, combining biscuit mix, Ro-tel, sour cream, beef and cheese to create a rich, comforting dish ideal for a weeknight dinner, whether you've spent the day working the range or not.
This recipe starts with beef sautéd with onions and Mexican spices. A creamy combo of sour cream, mayonnaise and cheese adds richness, while Bisquick supplies a tender base perfect for holding everything together. The yummy cheese topping gets burnished and brown in the oven for a delicious finishing touch.
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Cattle Drive Casserole
Cooktop Cove
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Cattle drive casserole
6
15 minutes
30 minutes
45 minutes
1 ½ pounds ground beef
1 onion, minced
1 taco seasoning packet
½ cup sour cream
½ cup mayonnaise
½ cup shredded cheddar cheese, divided
½ cup shredded pepper jack cheese, divided
One 4-ounce can diced green chilies, drained
2 cups Bisquick
1 cup water
Preheat the oven to 350 F. Heat a nonstick skillet over medium-high heat, and add the beef and taco seasoning. Cook until browned on all sides, then add onion and green chilies.Cook until tender and slightly browned, about 5 minutes.
In a bowl, combine the sour cream, mayonnaise and half of each of the cheeses. Mix to combine and set aside.
In another bowl, combine the Bisquick and the water. Stir until a soft dough forms. Spread into a greased 9-by-13-inch casserole dish. Top with the beef mixture, spread the sour cream mixture over the Ro-tel, and finish by sprinkling the remaining cheese on top.
