Chuck Wagon Cheeseburger Skillet

Total Time:
40 min
Prep:
15 min
Cook:
25 min

Yield:
5 servings
Level:
Easy

Ingredients
  • 4 slices bacon
  • 1 lb. Lean ground beef
  • 3 tablespoons chopped onion
  • 3 tablespoons oil
  • 2 1/2 cups frozen hash-brown potatoes, thawed
  • 1 (11-oz.) can Green Giant Mexicorn Whole Kernel Corn, Red and Green Peppers, drained
  • 1 (4.5-oz.) can Old El Paso® Chopped Green Chiles, drained
  • 1/2 cup barbecue sauce
  • 8 oz. (2 cups) shredded Cheddar cheese
  • 1/4 teaspoon salt, if desired
  • 1/4 teaspoon pepper, if desired
  • 1 (16.3-oz.) can Pillsbury® Grands!® Refrigerated Buttermilk Biscuits or Reduced Fat Buttermilk Biscuits
Directions
  • Heat oven to 400 degrees F. Cook bacon until crisp. Drain on paper towel; crumble. Set aside. In 12-inch cast iron or ovenproof skillet, brown ground beef and onion over medium heat until beef is thoroughly cooked, stirring frequently. Drain. Place beef mixture in medium bowl; cover to keep warm. Add oil to same skillet. Heat over medium-high heat until hot. Add potatoes; cook 3 to 5 minutes or until browned, stirring constantly. Add cooked ground beef, corn, chiles, barbecue sauce, cheese, salt and pepper; mix well. Cook until thoroughly heated, stirring occasionally. Sprinkle with bacon. Separate dough into 8 biscuits. Arrange biscuits over hot mixture. Bake at 400 for 16 to 24 minutes or until biscuits are deep golden brown and bottoms are no longer doughy.


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