Cattle drive casserole is a supper superhero.
If cattle drive casserole is new to you, be prepared to make space in your recipe tin.
This will be a new favorite.

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The savorybiscuitbottom of this casserole acts as a nice base for ataco-seasonedbeef mixture.
A layer of mayonnaise, sour cream, and cheese is saucy and creamy.
The diced tomatoes and chiles add pops of sweetness, tang, and brightness.

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Learn how to make cattle drive casserole.
It’s everything you love about afamily-friendly dinner, and it’s made in the weeknight favorite9x13 dish.
Feel free to make it your own by adding corn, black beans, or other vegetables.

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If there’s anything to love about cattle drive casserole, it’s that it’s easy to adapt.
onion)
1/2cupchopped poblano chile(from 1 medium [4 oz.]
chile)
1(1-oz.

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)can fire-roasted diced tomatoes, drained
1(4-oz.
Lightly coat a 9- x13-inch baking dish with cooking spray.
Stir together biscuit mix and seasoning packet with water in a medium bowl.

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Spread into baking dish.
Bake in preheated oven until just starting to turn golden brown, 10 to 12 minutes.
Remove from oven and set aside.

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Cook ground beef:
Meanwhile, heat oil in a large skillet over medium-high.
Add taco seasoning and salt and stir to combine.
Stir in 1 cup of the pepper Jack and 1 cup of the Cheddar.

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Assemble casserole:
Spoon beef mixture evenly over par-cooked biscuit in baking pan.
Add tomatoes:
Dollop spoonfuls of diced tomatoes and green chiles on top of beef.
Add cheese mixture:
Spoon mayonnaise mixture over beef and peppers and gently spread to cover.

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Add remaining cheese:
Sprinkle evenly with remaining pepper Jack and Cheddar.
Remove from oven and let sit 10 minutes before serving.
To prepare this casserole in advance, assemble without baking.

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Wrap well and refrigerate for up to two days or freeze for up to three months.

Credit:Robby Lozano, Food Stylist: Marianne Williams, Prop Stylist: Tucker Vines

Credit:Robby Lozano, Food Stylist: Marianne Williams, Prop Stylist: Tucker Vines