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Cattle Drive Casserole

Cattle drive casserole is an easy Tex-Mex ground beef casserole with a golden biscuit or crescent roll top. A bubbling chili-beef filling of beans, corn, Rotel, and cheddar bakes until the edges are lively and the topping turns golden.
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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: 640
Ingredients Equipment Method Notes

Ingredients
  

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 and divided (reserve 1/2 cup for top)
Topping
  • 1 can crescent roll dough Or use 1 tube biscuits

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Prep and bake
  1. Preheat oven to 375°F and position a rack in the middle.
  2. Brown ground beef in a large oven-safe skillet over medium-high heat, then drain excess fat.
  3. Stir in taco seasoning, kidney beans, corn, and Rotel tomatoes, then simmer for 5 minutes until evenly combined.
  4. Remove from heat and stir in sour cream and 1 cup cheddar cheese until the mixture looks creamy and well coated.
  5. Unroll crescent dough (or biscuits) and lay it over the beef mixture, pressing edges to seal and cover the surface.
  6. Sprinkle remaining cheddar over the dough, creating a golden layer on top.
  7. Bake at 375°F for 18–22 minutes, until biscuits are golden and the filling bubbles at the edges with visible steam.
Notes
  1. Let the casserole stand 5 minutes before serving so the filling thickens slightly and slices cleanly.

Notes

Pro tip: For the best seal, press the dough edges so they fully contact the hot beef mixture—this helps prevent a gap that can dry out the topping. Store leftovers in the fridge up to 3–4 days in an airtight container; reheat individual portions in the microwave. Freezing: yes, freeze covered up to 2 months and thaw overnight in the fridge before reheating. Dietary swap: use reduced-fat sour cream and reduced-fat cheddar to lower saturated fat while keeping the creamy texture.