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!)