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!)