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Cattle Drive Casserole

Cattle Drive Casserole is a hearty, comforting dish loaded with seasoned ground beef, creamy sour cream, and layers of cheese all baked over a golden biscuit base. It’s a no-fuss, crowd-pleasing meal that brings bold Tex-Mex flavors to the dinner table with minimal prep. Ideal for weeknight dinners, potlucks, or when you need something warm and satisfying, this casserole is easy to customize and guaranteed to disappear fast.

Ingredients

Scale

1 pound ground beef
1 small onion, diced
1 packet taco seasoning
1 can (4 oz) diced green chilies
1 can refrigerated crescent roll dough
1/2 cup sour cream
1/2 cup mayonnaise
1 cup shredded cheddar cheese, divided
1 cup shredded Monterey Jack cheese, divided
Salt and pepper to taste

Instructions

Preheat the oven to 350°F and lightly grease a 9×13-inch baking dish.

In a skillet over medium heat, cook the ground beef and diced onion until the beef is browned and the onion is tender. Drain any excess grease. Stir in the taco seasoning and green chilies. Cook for another 2 to 3 minutes. Remove from heat.

Unroll the crescent roll dough and press it into the bottom of the prepared baking dish, covering the entire bottom and slightly up the sides to form a crust.

In a small bowl, mix together the sour cream, mayonnaise, half of the cheddar cheese, and half of the Monterey Jack cheese.

Spread the beef mixture evenly over the crescent roll crust. Spoon the sour cream mixture over the beef and spread it out carefully.

Top with the remaining shredded cheeses and bake uncovered for 30 to 35 minutes, or until the top is golden and bubbly.

Let cool slightly before slicing and serving.

Notes

You can add a layer of black beans, corn, or jalapeños for extra flavor and texture. For a crispier bottom crust, bake the crescent roll dough for 5 minutes before adding the filling. This casserole stores well in the fridge and reheats nicely, making it a great make-ahead option. Serve with a simple green salad or tortilla chips on the side.