Mini Beef-and-Potato Nugget Casseroles

Blogger Shawn Syphus of I Wash You Dry wins over picky eaters with this all-in-one beefy, cheesy meal.

  • prep time 20 min
  • total time 40 min
  • ingredients 7
  • servings 10


can (12 oz) Pillsbury™ Grands!™ Jr. Golden Layers® refrigerated buttermilk biscuits
lb lean (at least 80%) ground beef
cup barbecue sauce
tablespoons ketchup
tablespoon yellow mustard
frozen potato nuggets
cup shredded Cheddar cheese (4 oz)
  • 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.
  • © 2013 ®/TM General Mills All Rights Reserved