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Cattle Drive Casserole

Cattle drive casserole is an easy Tex-Mex ground beef bake with a golden crescent roll or biscuit top. You get a bubbling chili filling made with beans, corn, Rotel, and melty cheddar.
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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: 430
Ingredients Equipment Method Notes

Ingredients
  

Ground beef 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 cup sharp cheddar cheese, shredded, divided
  • 0.5 cup sharp cheddar cheese, shredded, divided
Biscuit or crescent topping
  • 1 can (8 oz) crescent roll dough

Equipment

  • 1 cast iron skillet

Method
 

Preheat and cook the beef
  1. Preheat your oven to 375°F (190°C) so it’s ready when the skillet goes in. Keep an eye out for a clear, hot cooking environment before assembling.
  2. Brown the ground beef in a large oven-safe skillet over medium-high heat, then drain excess fat. Cook until no pink remains for a firm, beefy base.
Season and simmer the filling
  1. Add taco seasoning, kidney beans, corn, and Rotel tomatoes to the skillet and stir to combine. Let it simmer for 5 minutes so the flavors meld and the mixture thickens slightly.
  2. Remove from heat and stir in sour cream and 1 cup cheddar cheese. Mix until smooth and glossy, with cheese fully melted into the filling.
Add topping and bake
  1. Unroll the crescent dough and lay it over the beef mixture, pressing edges to seal. The top should cover most of the surface so it turns golden all over.
  2. Sprinkle the remaining cheddar over the dough and bake for 18–22 minutes at 375°F (190°C) until the biscuits are golden and the filling bubbles at the edges. Look for visible bubbling around the perimeter and a browned, set topping.

Notes

Pro tip: drain excess beef fat after browning to keep the casserole from getting watery. Refrigerate leftovers in a covered container for up to 3–4 days; reheat individual portions in the microwave until steaming. Freezing is yes—freeze for up to 2 months, thaw overnight in the fridge, then bake at 350°F (175°C) until hot. For a lighter swap, use reduced-fat sour cream and cheese while keeping the same bake time and temperature.