Chuck Wagon Cheeseburger Skillet

• 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
• 1/4 teaspoon pepper, if desired
• 1 (16.3-oz.) can Pillsbury Grands! Refrigerated Buttermilk Biscuits or Reduced Fat Buttermilk Biscuits

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

bacon, ground beef, onion, oil, potatoes, kernel, green chiles, barbecue sauce, cheddar cheese, salt, pepper, buttermilk

Taken from www.foodnetwork.com/recipes/chuck-wagon-cheeseburger-skillet-recipe.html (may not work)