Cattle Drive Casserole (Print Version)

# Ingredients:

→ Base Layer

01 - Cooking spray
02 - 1 (11.36-oz.) package Cheddar-Bay Biscuit mix (such as Red Lobster)
03 - 3/4 cup tap water

→ Beef Mixture

04 - 1 Tbsp. olive oil
05 - 2 lb. ground beef round (85/15)
06 - 1/2 cup finely chopped yellow onion (from 1 small onion)
07 - 1/2 cup chopped poblano chile (from 1 medium chile)
08 - 1 (1-oz.) packet taco seasoning
09 - 3/4 tsp. kosher salt

→ Creamy Topping

10 - 3/4 cup mayonnaise
11 - 3/4 cup sour cream
12 - 1/2 tsp. smoked paprika
13 - 8 oz. pepper Jack cheese, shredded (2 cups), divided
14 - 8 oz. sharp Cheddar cheese, shredded (2 cups), divided

→ Extras

15 - 1 (15-oz.) can fire-roasted diced tomatoes, drained
16 - 1 (4-oz.) can diced green chiles, drained

# Instructions:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish. Mix biscuit mix with water and spread in dish. Bake 10-12 minutes until just golden.
02 - Heat olive oil over medium-high. Add beef in chunks and cook undisturbed until browned. Stir and continue cooking until almost done.
03 - Add onion and poblano, cooking until beef is fully cooked and onions are soft. Stir in taco seasoning and salt.
04 - In a bowl, mix mayo, sour cream, and paprika. Stir in 1 cup each of shredded Pepper Jack and Cheddar cheeses.
05 - Spoon beef mixture over biscuit base. Top with tomatoes and green chiles, then spread creamy mixture on top.
06 - Sprinkle remaining cheese over the top. Bake 30 minutes until bubbly and browned. Let rest 10 minutes before serving.

# Notes:

01 - You can substitute the beef with ground chicken, turkey, or even black beans.
02 - Try swapping poblano with jalapeño for more heat.
03 - Make ahead and refrigerate up to 2 days or freeze up to 3 months before baking.
04 - Reheat leftovers in oven at 350°F covered with foil.
05 - Top with avocado, cilantro, or a dollop of sour cream for extra flavor.

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