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A delicious-looking Cattle Drive Casserole is shown as the featured image for this recipe.

Perfect Cattle Drive Casserole

This Cattle Drive Casserole is a hearty and comforting layered ground beef casserole with a Southwestern twist. Perfect for feeding a crowd, it features ground beef, potatoes, vegetables, and cheese, making it a satisfying and easy-to-make meal that's sure to become a family favorite.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5-2 pounds Ground Beef 80/20
  • 1 medium Onion, chopped
  • 1 Bell Pepper, chopped
  • A few cloves Garlic, minced
  • 28 ounces Canned Crushed Tomatoes
  • 6 ounces Tomato Paste
  • 1 can Corn, drained
  • 1 can Black Beans, rinsed and drained
  • Chili Powder, to taste
  • Cumin, to taste
  • Oregano, to taste
  • Salt, to taste
  • Pepper, to taste
  • 5-6 medium Potatoes, peeled and sliced
  • Butter, for dotting
  • Shredded Cheddar Cheese or Mexican Cheese Blend

Equipment

  • large skillet
  • Dutch Oven (optional)
  • knife
  • cutting board
  • Garlic Press
  • 9x13-inch baking dish
  • aluminum foil
  • Mixing spoon
  • Measuring cups
  • Measuring spoons
  • Mandoline (optional)

Method
 

  1. Brown the ground beef in a large skillet or Dutch oven over medium-high heat. Break it up with a spoon as it cooks and drain off any excess grease.
  2. Add the chopped onion and bell pepper to the skillet with the ground beef. Cook until the vegetables are softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
  3. Add the crushed tomatoes, tomato paste, corn, black beans, chili powder, cumin, oregano, salt, and pepper to the skillet. Stir everything together and bring to a simmer. Reduce the heat to low, cover, and let simmer for at least 15 minutes.
  4. While the sauce is simmering, peel and thinly slice the potatoes.
  5. Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish.
  6. Layer half of the sliced potatoes on the bottom of the dish, slightly overlapping. Spread half of the ground beef mixture over the potatoes. Repeat with the remaining potatoes and ground beef mixture.
  7. Dot the top with butter.
  8. Cover the baking dish with aluminum foil and bake for 45 minutes.
  9. Remove the foil and sprinkle the shredded cheese over the top. Bake for another 15-20 minutes, or until the potatoes are tender and the cheese is melted and bubbly.
  10. Let the casserole rest for at least 10 minutes before serving.

Notes

Spice it up by adding cayenne pepper or jalapeño to the ground beef mixture. Add more veggies like carrots, celery, or zucchini. Pinto or kidney beans can be substituted for black beans. Top with sour cream or guacamole for a cool, creamy contrast. Add a layer of tortilla chips for extra crunch. Pepper jack cheese can add a spicy kick. Store leftovers in the refrigerator for 3-4 days or freeze for 2-3 months. Reheat in the oven at 350°F (175°C) for 20-30 minutes or in the microwave for 2-3 minutes.