Cattle Drive Casserole
Directions
- 1Grease a 9x13 baking dish.
- 2In a mixing bowl, combine two cups of Bisquick and one and a quarter cups of milk.
- 3Whisk until beautifully combined.
- 4Pour or ploop the mixture into the baking dish and spread it across the bottom.
- 5Par bake the biscuit base in the oven at 350°F for 10 to 15 minutes.
- 6Drop two pounds of ground beef into a hot oiled pan, break it up, and brown it.
- 7Add one diced onion and one diced bell pepper to the ground beef.
- 8Sauté the vegetables for a little bit.
- 9Add a couple tablespoons of your favorite taco seasoning and let it soak in.
- 10Turn off the heat and set the meat mixture aside.
- 11In another mixing bowl, add half a cup of mayonnaise, half a cup of sour cream, one cup of freshly shredded cheddar cheese, and one cup of freshly shredded pepper jack cheese.
- 12Mix all the ingredients together until perfectly combined and set aside.
- 13Take the biscuit base out of the oven.
- 14Ploop the meat mixture in a layer on top of the biscuits.
- 15Pour two drained cans of Rotel on top of the meat and spread them out in a layer.
- 16Ploop the cheese mixture on top of the Rotel layer and spread it out.
- 17Add some extra pepper jack and cheddar cheese on top.
- 18Throw the casserole in the oven at 350°F for about 30 minutes.
- 19Let the molten hot casserole cool for a little bit before serving.
- 20If desired, sprinkle fresh parsley on top for garnish.
- 21Serve with a fork and enjoy.
Ingredients
- 2 cups Bisquick
- 1.25 cups milk
- 2 pounds ground beef
- 1 diced onion
- 1 diced bell pepper
- 2 tablespoons taco seasoning
- 0.5 cup mayonnaise
- 0.5 cup sour cream
- 1 cup freshly shredded cheddar cheese
- 1 cup freshly shredded pepper jack cheese
- 2 cans Rotel, drained
- extra pepper jack cheese
- extra cheddar cheese
- parsley
Equipment
9x13 baking dishmixing bowlwhiskhot oiled panfork
Tips
- Let the casserole cool a little before serving.
- Sprinkle with parsley for a fancy look.
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