Chuckwagon Cheeseburger Skillet

• 4 slices bacon
• 1 lb lean ground beef
• 3 tablespoons onions, chopped
• 3 tablespoons oil
• 2 12 cups frozen hash brown potatoes, thawed
• 1 (11 ounce) can mexicorn whole kernel corn, with Red and Green Peppers, drained
• 1 (4 1/2 ounce) can green chilies, chopped, drained
• 12 cup barbecue sauce
• 2 cups cheddar cheese, shredded
• 14 teaspoon salt (optional)
• 14 teaspoon pepper (optional)
• 1 (16 1/3 ounce) can refrigerated buttermilk biscuits (could also use southern Style or Reduced-Fat Buttermilk Biscuits)

1. Heat oven to 400F Cook bacon until crisp; drain on paper towel.
2. Crumble bacon; set aside.
3. In large ovenproof (or cast iron) skillet, cook ground beef and onion over medium heat until beef is thoroughly cooked, stirring frequently.
4. Drain.
5. Place beef mixture in medium bowl; cover to keep warm.
6. Add oil to same skillet.
7. Heat over medium-high heat until hot.
8. Add potatoes; cook 3 to 5 minutes or until browned, stirring constantly.
9. Add cooked ground beef mixture, corn, chiles, barbecue sauce, cheese, salt and pepper; mix well.
10. Cook until thoroughly heated, stirring occasionally.
11. Sprinkle with bacon.
12. Separate dough into 8 biscuits.
13. Arrange biscuits over hot mixture.
14. Bake at 400F for 16 to 24 minutes or until biscuits are deep golden brown and bottoms are no longer doughy.

bacon, lean ground beef, onions, oil, frozen hash brown potatoes, mexicorn, green chilies, barbecue sauce, cheddar cheese, salt, pepper, buttermilk

Taken from www.food.com/recipe/chuckwagon-cheeseburger-skillet-397790 (may not work)