Cattle Drive Casserole Bake (Print Version)
Savory ground beef, creamy tangy cheese, hearty biscuits or potatoes—easy dinner with bold comfort flavor.
# Ingredients:
→ Beef Layer
01 -
450 g ground beef
02 -
1 small onion, diced
03 -
2 cloves garlic, minced
04 -
1 teaspoon paprika
05 -
1 teaspoon garlic powder
06 -
1 teaspoon onion powder
07 -
1 teaspoon mild chili powder
08 -
Salt to taste
09 -
Black pepper to taste
10 -
240 ml diced tomatoes, drained
→ Creamy Layer
11 -
240 ml sour cream
12 -
225 g cream cheese, softened
13 -
60 g shredded cheese
→ Topping
14 -
170 g shredded cheese, cheddar or blend
15 -
1 tube biscuit dough, or 320 g cooked diced potatoes
# Instructions:
01 -
In a large skillet over medium heat, cook ground beef and diced onion until beef is fully browned, stirring occasionally. Drain excess fat if needed.
02 -
Add minced garlic, paprika, garlic powder, onion powder, chili powder, salt, black pepper, and diced tomatoes to the skillet. Stir well and simmer for 3–4 minutes to combine flavors.
03 -
In a mixing bowl, blend sour cream, softened cream cheese, and 60 g shredded cheese until smooth and creamy.
04 -
Lightly grease a 23 × 33 cm baking dish. Spread the beef mixture in an even layer on the bottom. Gently spread the creamy cheese mixture over the beef. Arrange biscuit pieces or cooked diced potatoes on top. Sprinkle with remaining cheese for generous coverage.
05 -
Preheat oven to 180°C. Bake casserole for 30–40 minutes, or until hot, golden, and the top is lightly crisped with melted cheese.
06 -
Allow the casserole to rest for 5 minutes after baking before portioning and serving.
# Notes:
01 -
For optimal texture, ensure cream cheese is at room temperature before mixing.
02 -
Drain diced tomatoes thoroughly to prevent a watery base layer.
03 -
Use freshly shredded cheese to achieve the best melting and flavor.
04 -
Letting the casserole rest before cutting helps maintain neat layers.