Chuck Wagon Cheeseburger Skillet

I love the leftovers from this dish. Rosemary Warmuth of West Virginia used this recipe in a Pillsbury Bake-Off Contest.

4 slices bacon

1 lb lean ground beef

3 T chopped onion

3 T oil

2 1/2 cups frozen hash-brown potatoes, thawed

11 oz can Mexicorn, drained

4.5 oz can chopped green chiles, drained

1/2 cup barbecue sauce

8 oz (2 cups) shredded Cheddar cheese

1/4 tsp salt, if desired

1/4 tsp pepper, if desired

16.3 oz can refrigerated buttermilk biscuits (Grands)

1. Heat oven to 400. Cook bacon until crisp. Drain on paper towel; crumble. Set aside.

2. In a 12″ cast iron skillet or other ovenproof skillet (I double-wrap the handle of a heavy skillet with foil), brown ground beef and onion over medium heat until beef is cooked through, stirring frequently. Drain. Place beef mixture in a medium bowl; cover to keep warm.

3. Add oil to same skillet. Heat over med-high heat until hot. Add potatoes; cook 3-5 minutes or until browned, stirring constantly. Add cooked ground beef, corn, chiles, barbecue sauce, cheese, salt & pepper; mix well. Cook until thoroughly heated, stirring occasionally. Sprinkle with bacon.

4. Separate dough into 8 biscuits. Arrange biscuits over hot mixture.

5. Bake at 400 for 16-24 minutes or until biscuits are deep golden brown and bottoms are no longer doughy.

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Filed under Beef, Cheese, Comfort Food, Kid friendly

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