Cattle Drive Casserole

Red Lobster Biscuit Casserole Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Cheddar biscuit mix: Bakes into a savory base that holds the filling. Red Lobster Cheddar Bay biscuit mix works well, or you can use any biscuit brand.
Seasoning packet: Adds extra cheesy, savory flavor to the biscuit layer.
Olive oil: Helps brown the beef and soften the vegetables.
Ground beef: Brings rich, hearty flavor to the filling. Lean beef helps avoid a greasy casserole.
Yellow onion: Adds sweetness once softened.
Red bell pepper: Adds color and mild sweetness.
Taco seasoning packet: Brings bold, familiar Southwest flavor.
Smoked paprika: Adds a gentle smoky note that pairs with the tomatoes.
Ground cumin: Adds earthy warmth.
Sour cream: For tang and creaminess.
Mayonnaise: Makes the filling smoother and richer.
Fire-roasted diced tomatoes: Add smoky depth and body. Drain them well to avoid too much liquid.
Diced green chiles: Add mild heat and extra flavor.
Monterey Jack cheese: Melts smoothly through the filling.
Sharp cheddar cheese: Adds bite and a cheesy finish on top. Use freshly shredded cheese for better melting.

How to Make Cattle Drive Casserole

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Start the base: Mix biscuit mix with water and the seasoning packet just until combined, spread evenly in a prepared casserole dish greased with cooking spray, and then par-bake until barely set.
Cook the beef: Brown the ground beef in a large skillet. Drain excess grease.
Soften the vegetables: Cook onion and bell pepper in the skillet until tender.
Season it: Stir in taco seasoning, smoked paprika and cumin until fragrant.
Add the veg mix-ins: Fold in drained tomatoes and drained green chiles.
Make it creamy: Stir in sour cream and mayonnaise until the mixture looks smooth.
Add cheese: Fold in shredded Monterey Jack and part of the shredded cheddar cheese.
Assemble: Spread the ground beef mixture evenly over the biscuit base and sprinkle the remaining cheddar on top.
Bake and rest: Bake in a preheated oven until the biscuit layer is cooked through and the casserole is bubbly.

Substitutions and Variations

Gluten-free version: Use a gluten-free cheddar-style biscuit mix and gluten-free taco seasoning, then check labels on the shredded cheese.
Ground meat swap: Ground turkey or ground chicken works well with the same seasonings.
Pepper swap: Use poblano instead of bell pepper for a mild heat.
Extra add-ins: Stir in corn or black beans for more texture, or try refried beans or green onions.
More spice: Add chopped jalapenos, cayenne, red pepper flakes or hot sauce if you want extra spice in this hearty casserole.
Cheese swaps: Try shredded pepper jack cheese, colby jack cheese or a combination.

Serving Suggestions

Appetizers: Begin with cowboy caviar dip and crackers.
Side dishes: Although cattle drive casserole is a standalone dish, you could pair it with a contrasting cool salad, such as this smoked potato salad or an iceberg wedge salad.
Desserts: Finish with Texas trash pie or Texas sheet cake cookies.

How to Store

Refrigerate: Store leftovers covered in the refrigerator and use within 3 days.
Freeze: Freeze baked or unbaked for up to 2 months.
Thaw: Defrost it in the refrigerator overnight.
Reheat: Warm single servings in the microwave, or reheat the whole dish covered in a 350°F oven until warmed through.