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Cattle Drive Casserole
Video Tutorial
ℹ️ Video Disclaimer: This video is embedded from YouTube and is not owned by us. All rights belong to the original creator. Watch on YouTube
Ingredients
- 2 pounds ground beef
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can (15 oz) ranch style beans
- 1 can (15 oz) whole kernel corn, drained
- 1 can (10 oz) diced tomatoes with green chiles (Rotel)
- 1 packet (1 oz) taco seasoning
- 2 cups shredded cheddar cheese, divided
- 1 package (8.5 oz) corn muffin mix
- 1/3 cup milk
- 1 egg
- Salt and pepper to taste
Instructions
Preheat your oven to 400°F (200°C) and grease a 9x13 inch baking dish
In a large skillet over medium-high heat, cook the ground beef with diced onion and minced garlic until beef is browned and onion is soft, about 8-10 minutes. Drain excess fat
Add the taco seasoning to the beef and stir well
Add ranch style beans, corn, and diced tomatoes with green chiles to the skillet. Stir to combine and let simmer for 5 minutes
Pour the beef mixture into the prepared baking dish and spread evenly
Sprinkle 1 cup of shredded cheddar cheese over the beef mixture
In a bowl, prepare the corn muffin mix according to package directions using milk and egg
Pour the corn muffin batter evenly over the cheese layer, spreading gently to cover
Bake for 25-30 minutes, or until the cornbread topping is golden brown and cooked through
Remove from oven, sprinkle remaining 1 cup of cheese on top, and return to oven for 5 minutes until cheese melts
Let cool for 5-10 minutes before serving
Kitchen Tools
- 9x13 inch baking dish
- Large skillet
- Medium mixing bowl
- Wooden spoon or spatula
- Measuring cups and spoons
- Can opener
Chef's Tips
Use lean ground beef to reduce grease
Don't overmix the cornbread batter or it will be tough
Let the casserole rest before serving so it sets properly
Make your own taco seasoning for better flavor control
🔧 Troubleshooting Tips
🔄 Recipe Variations
🥗 Healthy Alternatives
🍽️ Serving Suggestions
Top with sour cream, guacamole, and salsa
Serve with a fresh green salad and lime vinaigrette
Pair with Mexican rice or cilantro lime rice
Add diced avocado and fresh cilantro on top
Serve with tortilla chips on the side
Nutrition Facts
🥗 Suitable Diets
🎨 Presentation Ideas
📦 Storage & Conservation
♻️ Leftover Ideas
⚠️ Common Mistakes to Avoid
FAQ
Ranch style beans are pinto beans in a slightly spicy tomato sauce with seasonings. If unavailable, use regular pinto beans and add extra taco seasoning.
Yes! Prepare the beef layer, cover and refrigerate up to 24 hours. When ready to bake, add cornbread topping and bake as directed, adding 5-10 minutes to baking time.
Absolutely! Use your favorite cornbread recipe. Pour about 2 cups of batter over the beef layer and bake as directed.
Yes! Freeze before adding the final cheese layer. Wrap tightly and freeze up to 3 months. Thaw overnight, add cheese, and bake as directed.
The cornbread should be golden brown on top and a toothpick inserted in the center should come out clean or with just a few moist crumbs.
Yes! Use hot Rotel instead of regular, add diced jalapeños to the beef mixture, or use pepper jack cheese instead of cheddar.
Use regular diced tomatoes and add a 4 oz can of diced green chiles separately. You can also use salsa in a pinch.
Make sure the beef mixture isn't too hot when adding the batter. Let it cool for 5 minutes first. Also, don't overmix the cornbread batter.
Definitely! Bell peppers, zucchini, or mushrooms work great. Sauté them with the beef and onions at the beginning.