Chuckwagon Cheeseburger Skillet |
| Name: |
Brandi Thomas |
| Base: |
Shaw AFB |
| Recipe: |
Chuck Wagon Cheeseburger Skillet
»Share With A Friend
Rate this recipe
Print this page
INGREDIENTS:
* 4 slices bacon
* 1 lb lean (at least 80%) ground beef
* 3 tablespoons chopped onion
* 3 tablespoons Clover Valley® vegetable oil
* 2 1/2 cups frozen hash-brown potatoes, thawed
* 1 can (11 oz) whole kernel corn with red and green peppers, drained
* 1 can (4.5 oz) Old El Paso® chopped green chiles, drained
* 1/2 cup Clover Valley® barbecue sauce
* 2 cups shredded Cheddar cheese (8 oz)
* 1/4 teaspoon salt, if desired
* 1/4 teaspoon pepper, if desired
* 1 can (16.3 oz) Pillsbury® Grands!® refrigerated
* Buttermilk biscuits (8 biscuits)
Prep Time:
15
Start to Finish:
40 Min
DIRECTIONS:
1. Heat oven to 400°F. Cook bacon until crisp. Drain on paper towel. Crumble bacon; set aside.
2. In 12-inch cast-iron or ovenproof skillet, cook beef and onion over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain. Place beef mixture in medium bowl; cover to keep warm.
3. In same skillet, heat oil over medium-high heat. Add potatoes; cook 3 to 5 minutes, stirring constantly, until browned. Add beef, corn, chiles, barbecue sauce, cheese, salt and pepper; mix well. Cook until hot, stirring occasionally. Sprinkle with bacon. Separate dough into 8 biscuits. Arrange biscuits over hot mixture.
4. Bake 16 to 24 minutes or until biscuits are deep golden brown and bottoms are no longer doughy.
Time-Saver: Plan to take the frozen hash brown potatoes out of the freezer to place them in the refrigerator to thaw the day before you plan to make this recipe.
6 servings |
| |
|
|
