Cattle Drive Dish (Print Version)
# Ingredients:
→ Main Ingredients
01 -
14 ounces canned whole kernel corn, drained
02 -
14 ounces canned diced tomatoes, drained
03 -
2 packets taco seasoning or 6 tablespoons homemade taco blend
04 -
8 ounces shredded cheddar cheese, divided
05 -
1 medium green bell pepper, diced
06 -
2 pounds ground beef
07 -
1/4 teaspoon black pepper
08 -
4 ounces canned diced green chilies
09 -
1/2 cup sour cream
10 -
1/2 cup mayonnaise
11 -
2 cups Bisquick
12 -
2 small yellow onions, diced
13 -
1 1/4 cups water, divided
# Instructions:
01 -
Set your oven to 350°F and let it warm up. Coat a 9x13-inch casserole dish with non-stick spray and leave it aside.
02 -
Break apart the ground beef in a big skillet and cook it over medium-high heat until it browns completely. Drain any grease. Toss in the diced bell peppers, onions, taco seasoning, and about 1/2 cup of water. Mix well and simmer for 10 minutes until the veggies soften up. Turn off the heat and let it sit.
03 -
Mix Bisquick with 3/4 cup water in a medium bowl until it turns into a loose dough. Spread the dough evenly across the bottom of your casserole dish. Bake for 5 minutes, then pull it out and leave your oven on at 350°F.
04 -
Evenly spread the cooked beef mixture over the baked biscuit base. Sprinkle the drained tomatoes and corn across the top, making sure it’s all evenly layered.
05 -
In a medium bowl, combine the sour cream, mayonnaise, half the shredded cheddar, green chilies, and black pepper. Spread this creamy mix evenly over the beef layer. Sprinkle the rest of the cheddar cheese on top of it.
06 -
Pop the dish into the oven for 30 minutes. Once baked, let it rest for around 7-10 minutes to firm up a bit before you dig in. Add a sprinkle of fresh parsley to make it look extra nice, if you’d like.
# Notes:
01 -
Let the dish rest for 7-10 minutes before you serve it.