4 slices bacon
1 lb. lean ground beef
3 tablespoons chopped onion
3 tablespoons oil
2 1/2 cups frozen hash-brown potatoes, thawed 1 (11-oz.) can Green Giant Mexicorn Whole Kernel Corn, Red and Green Peppers, drained
1 (4.5-oz.) can Old El Paso® Chopped Green Chiles, drained
1/2 cup barbecue sauce
8 oz. (2 cups) shredded Cheddar cheese
1/4 teaspoon salt, if desired
teaspoon pepper, if desired
1 (16.3-oz.) can Pillsbury Grands! Refrigerated Buttermilk, Southern Style or Reduced-Fat Buttermilk Biscuits
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 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.
5. Bake at 400°F. for 16 to 24 minutes or until biscuits are deep golden brown and bottoms are no longer doughy.