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Cattle Drive Casserole

Cattle drive casserole is a hearty Tex-Mex ground beef bake with a golden crescent roll or biscuit top over a bubbling chili-like filling. Stir-and-simmer beef with beans, corn, and Rotel, then bake until the top is crisp and the cheddar melts.
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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
  

Cattle Drive Casserole
  • 1.5 lb ground beef Use 80/20 for best flavor; drain excess fat after browning.
  • 1 can (15 oz) kidney beans Drain before using.
  • 1 can (15 oz) corn Drain before using.
  • 1 can (10 oz) Rotel tomatoes Use undrained for best moisture and seasoning balance.
  • 1 packet taco seasoning Choose a regular packet (not low-sodium) for classic chili flavor.
  • 1 cup sour cream Stir in off the heat to prevent curdling.
  • 1.5 cup sharp cheddar cheese Divide: reserve 1 cup for mixing, and use the rest for topping.
  • 1 crescent roll dough Or use a tube of biscuits; either works for a golden top.

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Prep and bake
  1. Preheat the oven to 375°F so it’s ready for the casserole as soon as the filling is assembled.
  2. Brown the ground beef in a large oven-safe skillet over medium-high heat and drain the fat.
  3. Add the taco seasoning, kidney beans, corn, and Rotel tomatoes to the skillet and stir to combine, then simmer for 5 minutes.
  4. Remove from heat, then stir in the sour cream and 1 cup cheddar cheese until smooth and thick.
  5. Unroll the crescent dough or biscuits and lay it over the top of the beef mixture, pressing the edges to seal.
  6. Sprinkle the remaining cheddar over the dough, then bake for 18–22 minutes until the biscuits are golden and the filling is bubbling at the edges.

Notes

Pro tip: seal the dough edges so the cheesy beef filling stays bubbling under the top. Refrigerate leftovers in a covered container for up to 3–4 days; reheat in the oven at 350°F until hot. Freezing is yes—freeze baked portions up to 2 months and thaw overnight in the fridge before reheating. Dietary swap: use reduced-fat sour cream and cheese to lower calories without changing the bake time much.