Jump to content
The Talon House



Recommended Posts


* 4 slices bacon

* 1 lb lean ground beef

* 3 Tbsp chopped onion

* 3 Tbsp oil

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

* 1 (11 oz.) can Green Giant Mexican Whole Kernel Corn

* Red and Green Peppers, drained

* 1 (4-5 oz.) can Old El Paso Chopped Green Chilies, 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

* 1 (16.3 oz.) can Pillsbury Grands Refrigerated Buttermilk biscuits or Reduced Fat Buttermilk biscuits

1. Prep time: 15 minutes; Serves in 40 minutes; Serves 5

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

3. In a 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.

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

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

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

Link to comment
Share on other sites


This topic is now archived and is closed to further replies.

  • Create New...