- 4 slices bacon
- 1 pound lean ground beef
- 3 tablespoons chopped onion
- 3 tablespoons oil
- 2 1/2 cups frozen hash brown potatoes, thawed
- 1 (11 ounce) can Green Giant® Mexicorn® Whole Kernel Corn, Red and Green Peppers, drained
- 1 (4.5 ounce) can Old El Paso® Chopped Green Chiles, drained
- 1/2 cup barbecue sauce
- 2 cups shredded Cheddar cheese
- 1/4 teaspoon salt (optional)
- 1/4 teaspoon pepper (optional)
- 1 (16.3 ounce) can Pillsbury® Grands!® Refrigerated Buttermilk, Southern Style or Reduced-Fat Buttermilk Biscuits
- Heat oven to 400 degrees F. Cook bacon until crisp; drain on paper towel. Crumble bacon; set aside.
- In 12-inch cast iron or ovenproof skillet, cook 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 mixture, 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 degrees F for 16 to 24 minutes or until biscuits are deep golden brown and bottoms are no longer doughy.