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Mini Beef-and-Potato Nugget Casseroles

(6)
  6 reviews
  • 20 min prep time
  • 40 min total time
  • 7 ingredients
  • 10 servings
  • Pinterest
    89
  • Facebook
    0
  • Save
    710
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    356
  • Print
    2K

Win over picky eaters with this all-in-one beefy, cheesy meal.

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
tablespoons ketchup
1
tablespoon yellow mustard
30
frozen potato nuggets
1
cup shredded Cheddar cheese (4 oz)

Steps

  • 1 Heat oven to 375°F. Lightly spray 10 regular-size muffin cups with cooking spray.
  • 2 Separate dough into 10 biscuits. Press each in bottom and up side of muffin cup.
  • 3 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.
  • 4 Top each cup with 3 potato nuggets; sprinkle each with cheese.
  • 5 Bake 15 to 20 minutes or until potato nuggets and biscuit cups are golden brown.
  • 1 Heat oven to 375°F. Lightly spray 10 regular-size muffin cups with cooking spray.
  • 2 Separate dough into 10 biscuits. Press each in bottom and up side of muffin cup.
  • 3 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.
  • 4 Top each cup with 3 potato nuggets; sprinkle each with cheese.
  • 5 Bake 15 to 20 minutes or until potato nuggets and biscuit cups are golden brown.

Expert Tips

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

Nutrition Information

No nutrition information available for this recipe
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