Description
This hearty Cattle Drive Casserole is a bold, family-friendly bake loaded with seasoned ground beef, beans, corn, and tomatoes, all smothered in melted cheddar and topped with crunchy tortilla chips. It’s cozy, filling, and perfect for busy weeknights, game day, or anytime you’re craving a Tex-Mex inspired comfort dish.
Ingredients
Scale
- 1 pound ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) diced tomatoes with green chilies
- 1 cup corn kernels (fresh or frozen)
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- Salt and black pepper, to taste
- 2 cups shredded cheddar cheese
- 1 cup crushed tortilla chips
- Fresh cilantro, chopped, for garnish (optional)
- Nonstick cooking spray or oil for greasing the baking dish
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with nonstick spray or a thin layer of oil.
- Place a large skillet over medium heat. Add the ground beef and cook, breaking it apart with a spatula, until browned and fully cooked, about 5–7 minutes. Drain off any excess fat.
- Add the chopped onion and minced garlic to the skillet with the beef. Cook, stirring occasionally, for 3–4 minutes, or until the onion is softened and translucent.
- Stir in the black beans, kidney beans, diced tomatoes with green chilies (with their juices), corn, chili powder, cumin, salt, and pepper. Mix well to combine all the flavors.
- Reduce the heat to low and let the mixture simmer for about 5 minutes, stirring occasionally, to heat everything through and allow the spices to bloom.
- Transfer the beef and bean mixture to the prepared 9×13-inch baking dish, spreading it into an even layer.
- Sprinkle the shredded cheddar cheese evenly over the top of the beef mixture.
- Top the cheese with an even layer of crushed tortilla chips, covering the surface of the casserole.
- Bake in the preheated oven for 25–30 minutes, or until the cheese is melted, bubbly, and the casserole is heated through.
- Remove the casserole from the oven and let it rest for 5–10 minutes to set slightly. Garnish with chopped fresh cilantro, if using, then slice and serve warm.
Notes
- You can easily adjust the heat by choosing mild or hot diced tomatoes with green chilies and adding extra chili powder if you like it spicier.
- For a thicker, heartier casserole, let the meat and bean mixture simmer a few extra minutes to reduce some of the liquid before baking.
- This casserole reheats well; store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in the oven or microwave.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner, Casserole
- Method: Baked
- Cuisine: Tex-Mex, American
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 16 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 7 g
- Protein: 22 g
- Cholesterol: 65 mg
Keywords: cattle drive casserole, ground beef casserole, Tex-Mex casserole, easy weeknight dinner, beef and bean bake