Menu Enter a recipe name, ingredient, keyword...

Chuckwagon Bake


Google Ads
Rate this recipe 0/5 (0 Votes)
Chuckwagon Bake 1 Picture


  • 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)


Servings 8


Step 1

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.


Review this recipe