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    Cowboy Biscuit Bake


    Source of Recipe


    Aunt Saunny

    1/2 pound sliced bacon -- cut into 1" pieces
    1 1/2 pounds lean ground beef
    1/2 cup chopped onion
    1 can crushed fire-roasted tomatoes (14.5 oz.) -- undrained
    1 can spicy chili beans (16 oz.) -- undrained
    1/3 cup chili sauce
    1 tablespoon brown sugar
    1 tablespoon vinegar
    2 teaspoons dry ground mustard
    1 teaspoon garlic powder
    1 can Pillsbury Golden Layers refrigerated
    buttermilk or flaky biscuits (12 oz.)

    Heat oven to 375°F. In 12-inch nonstick skillet, cook bacon over medium-high heat until crisp; drain. Add ground beef and onion; cook, stirring frequently, until beef is thoroughly cooked. Stir in all remaining ingredients except biscuits. Cook 5 to 8 minutes, stirring occasionally, until hot and bubbly. Spoon hot mixture into ungreased 13x9-inch (3-quart) glass baking dish.

    Separate dough into 10 biscuits; cut each into quarters. Arrange biscuit pieces, cut side down, on top of hot beef mixture.Bake 22 to 27 minutes or until biscuits are deep golden brown.
 

 

 

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