Hearty cattle drive casserole (Printable Version)
Layers of seasoned beef, vegetables, and creamy cheddar topping create a warm, satisfying baked dish.
# Ingredients:
→ Meat and Vegetables
01 -
454 g ground beef (80/20 fat ratio)
02 -
1 medium green bell pepper, diced
03 -
1 medium yellow onion, diced
→ Seasonings and Canned Goods
04 -
1 packet (approx. 28 g) taco seasoning
05 -
120 ml water
06 -
1 can (113 g) diced green chilies, drained
07 -
1 can (425 g) diced tomatoes, drained
08 -
1 can (approx. 285 g) whole kernel corn, drained
09 -
Freshly ground black pepper, to taste
→ Crust
10 -
190 g Bisquick baking mix
11 -
120 ml water
→ Creamy Topping
12 -
120 g sour cream
13 -
60 g mayonnaise
14 -
115 g shredded cheddar cheese (divided)
→ Garnish
15 -
Fresh parsley, chopped (optional)
# Steps:
01 -
In a skillet over medium-high heat, brown the ground beef thoroughly, breaking it into small crumbles. Drain excess fat. Add diced onions and green bell pepper, sprinkle with taco seasoning and pour in water. Simmer gently for 10 minutes until vegetables soften and flavors meld.
02 -
Combine Bisquick mix with water to form a soft, spreadable dough. Spread evenly over the bottom of a greased baking dish. Pre-bake at 190°C for 5 minutes to prevent sogginess.
03 -
Spread the simmered meat and vegetable mixture evenly over the partially baked crust. Distribute drained corn and diced tomatoes uniformly over the meat layer.
04 -
In a separate bowl, combine sour cream, mayonnaise, half of the shredded cheddar, diced green chilies, and black pepper until smooth. Spread this mixture evenly over the layered filling. Sprinkle the remaining cheese over the top.
05 -
Bake the assembled dish at 190°C for 30 minutes until the cheese topping is golden and bubbling. Let rest for 10 minutes to allow layers to set before serving.
# Notes:
01 -
Preparation can be done in advance; refrigerate assembled dish before baking. Using freshly shredded cheese enhances melt and texture. Resting post-bake improves slicing and flavor melding.