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Cattle Drive Casserole

Cattle Drive Casserole is a hearty and satisfying dish that combines ground beef, layers of potatoes, and creamy cheese. It's perfect for feeding a crowd or keeping leftovers for quick meals throughout the week. This casserole is flavorful and is sure to please the whole family.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Main Course
Cuisine American
Servings 4 People
Calories 450 kcal

Equipment

  • 1 large skillet
  • 1 baking dish (9x13 inches)
  • 1 aluminum foil
  • 1 oven mitts

Ingredients
  

  • 1 pound ground beef
  • 2 medium onions, chopped
  • 3 cloves garlic, minced
  • 4 large potatoes, thinly sliced
  • 1 can (15 ounces) diced tomatoes
  • 2 cups shredded cheddar cheese
  • 1 cup sour cream
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • 1 tablespoon olive oil

Instructions
 

  • Preheat your oven to 350°F (175°C).
  • In a large skillet, heat the olive oil over medium heat. Add the chopped onions and minced garlic, sautéing until the onions are translucent, about 5 minutes.
  • Add the ground beef to the skillet, cooking until browned. Drain any excess fat.
  • Stir in the diced tomatoes, salt, pepper, paprika, and oregano. Let it simmer for about 5 minutes.
  • In a baking dish, layer half of the sliced potatoes at the bottom.
  • Spread half of the beef mixture over the potatoes. Then, spread half of the sour cream and half of the shredded cheddar cheese on top.
  • Repeat the layers with the remaining potatoes, beef mixture, sour cream, and cheese.
  • Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
  • Remove the foil and bake for an additional 20 minutes, or until the potatoes are tender and the top is golden brown.
  • Let it cool for a few minutes before serving.

Notes

Feel free to add vegetables like bell peppers or mushrooms to the beef mixture for extra flavor and nutrition.
This casserole can be made ahead of time and stored in the refrigerator before baking. Just add an extra 10-15 minutes to the baking time if going straight from the fridge to the oven.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.