Cattle Ranch Casserole
Ingreadient
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2 cups baking mix, such as Bisquick
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1 1/4 cups whole milk
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2 tablespoons vegetable oil, divided
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2 pounds lean ground beef
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1 onion, chopped
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2 poblano peppers, seeded and chopped
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1 packet taco seasoning
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1/2 teaspoon kosher salt
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1/2 cup mayonnaise
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1/2 cup sour cream, plus more for garnish
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2 cups shredded pepper Jack cheese, divided
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2 cups shredded Cheddar cheese, divided
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1 (10 ounce) can diced tomatoes with Hatch green chiles, drained
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1/2 cup chopped cilantro or green onions for garnish
Direction
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Preheat the oven to 350 degrees F (180 degrees C). Lightly coat a 9x13-inch baking dish with cooking spray.
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Stir baking mix, milk, and 1 tablespoon oil together in a bowl. Spread evenly in the prepared baking dish.
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Bake in the preheated oven until just starting to turn golden brown, 10 to 15 minutes. This step is just par-baking - this layer will not be fully baked at this point. Remove from the oven and set aside.
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Heat remaining tablespoon oil in a large skillet over medium-high heat. Add ground beef and cook, stirring occasionally, until almost cooked through, about 4 minutes.
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Add onion and poblano, stirring occasionally, until the beef is cooked through and onions begin to soften, about 4 minutes more. Stir in taco seasoning and salt until evenly combined. Remove from heat; set aside.
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Add mayonnaise, sour cream, 1 cup pepper Jack cheese, and 1 cup Cheddar cheese to a bowl; stir until well combined.
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Spoon beef mixture evenly over par-baked biscuit in the baking dish. Sprinkle drained diced tomatoes evenly over beef. Carefully spoon mayonnaise mixture over beef and tomatoes. Sprinkle evenly with remaining shredded cheese.
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Bake, uncovered, until cheese is bubbly and starting to turn golden brown, about 30 minutes.
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Let the dish rest for 10 minutes before serving. Garnish with sour cream and cilantro or green onions.
