Cattle Drive Casserole is a hearty layered casserole of seasoned ground beef, vegetables and a cornbread-style topping that bakes into a comforting, family-friendly one-dish meal. Cattle Drive Casserole captures the flavors of a Tex-Mex weeknight dinner with a golden cornbread topping and savory filling that feeds a crowd. Cattle Drive Casserole is easy to assemble and forgiving, making it ideal for busy evenings or potlucks. Cattle Drive Casserole brings together ground beef, beans, corn, tomatoes, spices and a quick corn muffin batter for a satisfying slice any night of the week.
Table of Contents
What Makes This Recipe So Special
This version of Cattle Drive Casserole balances pantry-friendly ingredients with bold, warm flavors so you can create a full meal from the pantry and fridge. It’s one-pan friendly – the filling is cooked and seasoned in a skillet, then transferred to a baking dish and topped with a simple corn muffin batter.
The result is a crisp-topped casserole with a moist, savory center that reheats beautifully. Home cooks love that Cattle Drive Casserole stretches budget ingredients into a crowd-pleasing dinner and that leftovers make excellent lunches.
- Serves: 6
- Prep time: 15 minutes
- Cook time: 30 minutes (plus 25-30 minutes baking)
- Total time: 60 minutes
I like to pair Cattle Drive Casserole with a fresh salad and pickled jalapenos for contrast – the cornbread sweetness with spicy accents is irresistible. For a cheesy finish, sprinkle extra cheddar in the final five minutes of baking.
You can also check a rich tater tot-style casserole for inspiration if you enjoy hearty layered bakes: Chili Cheese Tater Tot Casserole
Ingredients
Keep measurements exact for consistent results:
- 1 pound ground beef
- 1 medium onion, diced
- 1 green bell pepper, diced
- 1 (15 oz) can diced tomatoes, undrained
- 1 (15 oz) can whole kernel corn, drained
- 1 (15 oz) can black beans, drained and rinsed
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- Salt and black pepper, to taste
- 1 cup shredded cheddar cheese, divided
- 1 (8 oz) package corn muffin mix
- 1/2 cup milk
- 2 large eggs, beaten
- Optional: sliced jalapenos, chopped cilantro, or sour cream for serving
These quantities give a balanced filling-to-top ratio – the cornbread should be thick enough to hold its shape and thin enough to soak up the juices.
Equipment
You’ll need common kitchen tools:
- 10-inch ovenproof skillet or 9×13-inch baking dish
- Large skillet for browning
- Mixing bowls
- Whisk and wooden spoon
- Measuring cups and spoons
- Oven preheated to 375°F
I recommend using an ovenproof skillet if you prefer to sauté and bake in the same pan for fewer dishes.
Steps
Note – preheating the oven doesn’t count as Step 1. Follow these main action steps to assemble and bake.
Brown the Beef
Heat and cook – In a large skillet over medium-high heat, add the ground beef and cook for 6-8 minutes until browned, breaking it up with a spoon. Drain excess fat if desired.
Sauté Aromatics
Add vegetables – Stir in the diced onion and green bell pepper and cook 4-5 minutes until softened. Add garlic powder while sautéing.
Season and Combine
Spice it – Add the chili powder, cumin, salt and pepper to the beef mixture. Stir in the canned diced tomatoes, drained corn, and black beans. Cook 2-3 minutes to warm through and allow flavors to meld.
Layer the Filling
Transfer – If you used a skillet, spread the beef and vegetable mixture evenly in the skillet or pour into a greased 9×13 baking dish. Sprinkle 1/2 cup of shredded cheddar cheese over the filling.
Prepare Cornbread Topping
Mix – In a bowl, whisk together the corn muffin mix, milk and beaten eggs until just combined. The batter should be pourable but thick.
Top the Casserole
Spread – Gently spoon or pour the corn batter over the filling, smoothing it with a spatula so it covers evenly. Sprinkle the remaining 1/2 cup cheddar cheese on top if desired.
Bake
Bake – Place the casserole in the preheated oven at 375°F and bake for 25-30 minutes, or until the cornbread topping is golden and a toothpick inserted in the center comes out clean. If the top browns too fast, tent loosely with foil.
Rest and Serve
Cool briefly – Remove from oven and let rest for 5-10 minutes to set. Slice into squares and serve warm.
These numbered steps are the main actionable sequence to get your casserole from stovetop to table.
Tips and Troubleshooting
A few tricks to get the best Cattle Drive Casserole every time:
- Use lean ground beef – it reduces excess grease. If your beef is fattier, drain well before proceeding.
- For a deeper flavor, add 1 tablespoon tomato paste when seasoning the beef and cook it briefly.
- If corn muffin mix is too dry in your region, add an extra tablespoon of milk. You want a moist topping.
- To prevent a soggy bottom, make sure to drain canned ingredients well.
- Want it spicier? Mix in 1 diced jalapeno with the onions or 1/2 teaspoon cayenne in the filling.
- Gluten-free? Use a gluten-free corn muffin mix and double-check canned ingredients.
If the cornbread topping is raw in the center after 30 minutes, tent with foil and bake an extra 5-10 minutes. If the top is browning too quickly, reduce oven temperature to 350°F and extend baking until set.
For another crowd-pleasing potluck option, compare textures and flavors with this tater tot casserole: Chili Cheese Tater Tot Casserole
Serving Suggestions
Serve Cattle Drive Casserole with bright, contrasting sides to balance the richness:
- Fresh mixed greens with a lime vinaigrette
- Pickled jalapenos and chopped cilantro
- Dollops of sour cream or guacamole
- Warm flour or corn tortillas for scooping
Cattle Drive Casserole also pairs well with a simple slaw made from shredded cabbage, carrots and a squeeze of lime. For a family-style meal, place the casserole in the center of the table with these toppings so everyone customizes their slice.
Storage
Storing and reheating are straightforward:
- Refrigerator – Cover and refrigerate for up to 4 days.
- Freezer – Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating – Warm individual portions in the microwave for 90-120 seconds, or reheat a baking dish at 350°F for 15-20 minutes until hot.
Leftovers often taste even better the next day as flavors meld.
Nutrition (approximate per serving)
- Calories: 420
- Protein: 24g
- Carbohydrates: 32g
- Fat: 20g
- Fiber: 6g
These values are estimates – adjust based on specific brands and portion sizes.
Safety
- Ensure ground beef reaches an internal temperature of 160°F when cooked.
- Store leftovers promptly within two hours of cooking.
- Use caution when reheating – the dish should be heated thoroughly.
Frequently Asked Questions
Can I make this vegetarian?
Yes – swap cooked lentils or a plant-based crumble for the ground beef and check vegetable broth compatibility.
Can I use fresh corn instead of canned?
Absolutely – about 1 1/2 cups of fresh kernels works well. Lightly sauté them with the onions to release sweetness.
Can I prepare this ahead?
You can assemble the casserole and refrigerate for up to 24 hours before baking. Add 5-10 minutes to the bake time if chilled.
How do I avoid a soggy topping?
Drain canned ingredients well and avoid overmixing the corn batter. A brief rest after baking helps the topping set.
Conclusion
Cattle Drive Casserole delivers big flavors with simple pantry staples, offering a satisfying mix of seasoned beef, beans, corn and a golden cornbread topping that’s perfect for weeknights and potlucks alike. Its one-dish convenience and make-ahead flexibility are two key benefits that make this recipe a keeper – it feeds a crowd, reheats reliably and adapts well to dietary tweaks.
If you love comforting casseroles with a Tex-Mex twist, check out this original inspiration at Cattle Drive Casserole – The Country Cook. If you try it, please leave a comment and a star rating – what variations did you try? Let us know below, and don’t forget to share this on Pinterest or Facebook if you enjoyed it!
Cattle Drive Casserole
Ingredients
Method
- Preheat the oven to 375°F.
- In a large skillet over medium-high heat, add the ground beef and cook for 6-8 minutes until browned, breaking it up with a spoon. Drain excess fat if desired.
- Stir in the diced onion and green bell pepper and cook for 4-5 minutes until softened. Add garlic powder while sautéing.
- Add the chili powder, cumin, salt, and pepper to the beef mixture. Stir in the canned diced tomatoes, drained corn, and black beans. Cook for 2-3 minutes to warm through and allow flavors to meld.
- Spread the beef and vegetable mixture evenly in the skillet or pour into a greased 9×13 baking dish. Sprinkle 1/2 cup of shredded cheddar cheese over the filling.
- In a bowl, whisk together the corn muffin mix, milk, and beaten eggs until just combined. The batter should be pourable but thick.
- Gently spoon or pour the corn batter over the filling, smoothing it with a spatula so it covers evenly. Sprinkle the remaining 1/2 cup cheddar cheese on top if desired.
- Place the casserole in the preheated oven and bake for 25-30 minutes, or until the cornbread topping is golden and a toothpick inserted in the center comes out clean.
- Remove from oven and let rest for 5-10 minutes to set. Slice into squares and serve warm.
