Mini Beef-and-Potato Nugget Casseroles

By AnitaD

Ingredients

• 1 can (12 oz) Pillsbury™ Grands!™ Jr. Golden Layers® refrigerated buttermilk biscuits
• 3/4 lb lean (at least 80%) ground beef
• 1 cup barbecue sauce
• 2 Tbsp ketchup
• 1 Tbsp yellow mustard
• 30 frozen potato nuggets
• 1 cup shredded Cheddar cheese (4 oz)

Details

Servings 1
Cooking time 40mins
Adapted from pillsbury.com

Preparation

Step 1

Heat oven to 375°F. Lightly spray 10 regular-size muffin cups with cooking spray.

Heat 10-inch skillet over medium heat. Add beef; cook 8 to 10 minutes, stirring occasionally, until thoroughly cooked. Drain, discarding any excess fat. Stir in barbecue sauce, ketchup and mustard. Spoon rounded tablespoon beef mixture into each dough-lined muffin cup.

Heat oven to 375°F. Lightly spray 10 regular-size muffin cups with cooking spray.

Heat 10-inch skillet over medium heat. Add beef; cook 8 to 10 minutes, stirring occasionally, until thoroughly cooked. Drain, discarding any excess fat. Stir in barbecue sauce, ketchup and mustard. Spoon rounded tablespoon beef mixture into each dough-lined muffin cup.

Add 1 cup Green Giant® Valley Fresh Steamers® Niblets® frozen corn to the beef mixture before spooning it into the biscuit cups.