August 18, 2010 6:18 pm
This is a Pillsbury bakeoff recipe from 2002. The picture doesn’t do it justice, it is really tasty!
4 slices bacon (I bought a precooked package of bacon and used the whole package)
1 pound hamburger
3 tablespoons chopped onion
3 tablespoons oil
2 1/2 cups frozen hash brown potatoes, thawed
1 (11 oz) can mexicorn corn, red and green peppers, drained
1 (4.5 oz) can chopped green chiles, drained
1/2 cup barbeque sauce
8 oz (2 cups) shredded cheddar cheese
1/4 teaspoon salt
1/4 teaspoon pepper
1 (16.3 oz) can Pillsbury Grands refrigerated buttermilk or southern style biscuits
1 Heat oven to 400. Cook bacon until crisp, drain on paper towel, crumble and set aside.
2 In 12″ cast iron or ovenproof skillet, cook hamburger and onion on medium until hamburger is done, stirring frequently. Drain. Place beef mixture in bowl and cover to keep warm.
3 Add oil to same skillet and heat on medium high until hot. Add potatoes, cook 3 – 5 minutes or until browned, stirring constantly. Add hamburger, corn, chiles, barbeque sauce, cheese, salt and pepper and 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.
(I did it a little differently. I cooked it in an electric skillet which you can probably tell from the picture. I baked the biscuits according to the package directions and then placed them on top of the skillet after step 3 and then did not put the whole thing in the oven. I can never get the biscuits to cook all the way when I try to cook them on top of a skillet or casserole and my family doesn’t like them when they are all doughy so this worked out better for us. Obviously you can do it either way!)
Posted by penji1
Categories: Main Dish
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