Chuckwagon Bake

Photo by Gail M.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 1

    pound lean ground beef

  • 1/2

    cup barbecue sauce

  • 1

    teaspoon yellow mustard

  • 1

    can (28 oz) baked beans, undrained

  • 2

    cups Progresso red kidney beans, drained, rinsed (from 19-oz can)

  • 1

    cup shredded Cheddar cheese (4 oz)

  • 1

    can (16.3 oz) Pillsbury Grands Homestyle refrigerated buttermilk biscuits*(see note)

  • 2

    tablespoons cornmeal (optional)

Directions

Brown beef in 12-inch skillet; drain. Stir in remaining ingredients except biscuits and cornmeal. Heat to boiling. Pour into sprayed 13x9-inch (3-quart) glass baking dish. Cut each biscuit into 4 pieces. Roll in cornmeal, if desired. Arrange over beef mixture. Bake 30 to 35 minutes or until biscuits are deep golden brown. *Note: I use the Pillsbury frozen biscuits that are available in bags; just allow them to thaw slightly to make it easier to cut into pieces.

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