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

Instructions

1. Heat oven to 400?F. Cook bacon until crisp. Drain on paper towel; crumble. Set aside. 2. 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. 3. 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. 4. Separate dough into 8 biscuits. Arrange biscuits over hot mixture. 5. Bake at 400?F. for 16 to 24 minutes or until biscuits are deep golden brown and bottoms are no longer doughy.