Cattle Drive Casserole

In a large pot or Dutch oven, add the ground beef and break it apart.

Season the beef with onion powder and garlic powder, and cook until fully browned.

Once browned, carefully drain the excess grease from the pot.

Stir in the taco seasoning packet and 1/4 cup of water. Mix well to combine, then turn off the heat and set aside.

In a mixing bowl, prepare the biscuit mix according to package directions, adding about 1/2 cup of the shredded cheese to the dough. Mix until just combined.

In a separate bowl, combine the sour cream, mayonnaise, dry ranch seasoning, and another 1/2 cup of shredded cheese. Stir until smooth.

Preheat your oven to 350°F (175°C).

In a greased baking dish, press the biscuit dough mixture into an even layer on the bottom.

Spread the cooked taco meat evenly over the biscuit layer.

Top the meat with the sour cream and ranch mixture, spreading it into an even layer.

Sprinkle the remaining 1 cup of shredded cheese over the top.

Bake for 30 minutes until hot and bubbly.

For a golden-brown top, you can broil for the last 2 minutes of cooking.

Let the casserole rest for 10 minutes before cutting and serving.