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Cattle Drive Casserole

Cattle drive casserole is an easy Tex-Mex ground beef bake topped with a golden crescent roll or biscuit layer. You get a bubbling chili-style filling with beans, corn, Rotel tomatoes, and cheddar cheese.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Ground beef mixture
  • 1.5 lb ground beef
  • 1 can (15 oz) kidney beans, drained
  • 1 can (15 oz) corn, drained
  • 1 can (10 oz) Rotel tomatoes
  • 1 packet taco seasoning
  • 0.5 cup sour cream
  • 1 cup sharp cheddar cheese, shredded, divided
Crescent roll or biscuit top
  • 1 crescent roll dough or biscuits Use 1 can (crescent roll dough) or 1 tube biscuits.
  • 0.5 cup sharp cheddar cheese, shredded, divided

Equipment

  • 1 cast iron skillet

Method
 

Preheat and brown the beef
  1. Preheat oven to 375°F.
  2. Brown ground beef in a large oven-safe skillet over medium-high heat, then drain excess fat, until no longer pink. You should see browned bits stuck to the skillet surface.
Simmer the filling
  1. Add taco seasoning, kidney beans, corn, and Rotel tomatoes to the beef and stir to combine. Simmer for 5 minutes, until the mixture looks thick and evenly seasoned.
  2. Remove from heat and stir in sour cream and 1 cup cheddar cheese, mixing until smooth and creamy-looking.
Assemble and bake
  1. Unroll crescent dough or lay biscuits over the top of the beef mixture and press the edges to seal. The top should fully cover the filling.
  2. Sprinkle remaining cheddar over the dough, then bake for 18–22 minutes at 375°F until biscuits are golden and the filling is bubbling at the edges. Look for visible steam and a bubbling ring around the casserole.

Notes

For the cleanest scoop, let the casserole stand for 5 minutes after baking so the bubbling chili filling thickens. Refrigerate leftovers in an airtight container for up to 3–4 days; freezer yes (up to 2 months) for best texture when reheated covered. For a lighter option, use reduced-fat cheddar and light sour cream (the filling still bakes up creamy).