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Cattle Drive Casserole

Cattle drive casserole is a Tex-Mex ground beef bake with a golden crescent roll or biscuit top over a bubbling, cheesy chili-style filling. This easy family dinner combines seasoned beef, beans, corn, Rotel tomatoes, and cheddar for a hearty, spoon-scoopable casserole.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Ground beef
  • 1.5 lb ground beef
Beans and corn
  • 1 can (15 oz) kidney beans drained
  • 1 can (15 oz) corn drained
Tomatoes and seasoning
  • 1 can (10 oz) Rotel tomatoes
  • 1 packet taco seasoning
Creamy binder and cheese
  • 0.5 cup sour cream
  • 1.5 cups sharp cheddar cheese shredded, divided
Biscuit or crescent topping
  • 1 can (8 oz) crescent roll dough or biscuits

Equipment

  • 1 cast iron skillet

Method
 

Cook the beef filling
  1. Preheat oven to 375°F.
  2. Brown the ground beef in a large oven-safe skillet over medium-high heat, then drain fat.
  3. Stir in taco seasoning, kidney beans, corn, and Rotel tomatoes, then simmer for 5 minutes.
  4. Remove from heat, then stir in sour cream and 1 cup cheddar cheese until evenly combined.
Assemble and bake
  1. Unroll the crescent dough or arrange the biscuits over the top of the beef mixture, pressing edges to seal.
  2. Sprinkle the remaining cheddar over the dough, then bake for 18–22 minutes at 375°F until the biscuits are golden and the filling is bubbling at the edges.

Notes

For the best texture, press the dough seams into the beef layer so the top stays intact and bakes into a uniform golden cap. Store leftovers in the fridge for up to 3 days in a covered container; reheat in the oven at 350°F until warmed through. Freezing is not recommended because the biscuit top can soften after thawing. For a lighter option, use low-fat sour cream and reduced-fat cheddar.