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Chuckwagon Bake

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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)

Details

Servings 8

Preparation

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.

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