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Cattle Drive Casserole

Cattle drive casserole is a Tex-Mex-style ground beef bake with a golden biscuit or crescent roll top over a bubbling chili filling. It’s cheesy, hearty, and baked until the edges caramelize for easy weeknight serving.
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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: 560
Ingredients Equipment Method Notes

Ingredients
  

Beef and filling
  • 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
  • 1.5 cups sharp cheddar cheese shredded, divided
Biscuit top
  • 1 crescent roll dough or 1 tube biscuits

Equipment

  • 1 cast iron skillet

Method
 

Preheat
  1. Preheat oven to 375°F. Keep the oven fully hot so the biscuit top bakes up golden quickly.
Cook the beef filling
  1. Brown ground beef in a large oven-safe skillet over medium-high heat and drain fat. Let it cook until the beef is no longer pink.
  2. Add taco seasoning, kidney beans, corn, and Rotel tomatoes and stir to combine, then simmer for 5 minutes. The mixture should look thick and cohesive with visible bean and corn throughout.
  3. Remove from heat and stir in sour cream and 1 cup cheddar cheese. Mix until smooth and glossy, with melted cheese streaks disappearing into the chili.
Add topping and bake
  1. Unroll crescent dough or biscuits and lay over the top of the beef mixture, pressing edges to seal. Cover as evenly as possible so the filling stays enclosed.
  2. Sprinkle remaining cheddar over the dough. You should see cheese scattered across the top ready to melt.
  3. Bake for 18–22 minutes at 375°F until biscuits are golden and filling is bubbling at the edges. Watch for active bubbling around the perimeter and a browned, set biscuit surface.

Notes

Pro tip: if you prefer a thicker filling, simmer it the full 5 minutes after adding the seasoning so excess liquid cooks off before baking. Refrigerate leftovers in an airtight container for up to 3 days; freeze for up to 2 months (bake, cool, then freeze). For a lighter option, use reduced-fat cheddar and light sour cream—your casserole will still melt and brown nicely.