Barbecue Beef and Bacon Biscuit Casserole
Ranch Wedge Salads
Ingredients
- 6 slices bacon, chopped
- 1 (6-oz) can refrigerated flaky-layers biscuits
- ¾ lb ground beef
- ½ cup barbecue sauce
- 2 Tbsp yellow mustard
- 1 cup shredded Cheddar cheese
Instructions
- Preheat oven to 350°F. Cook bacon in a skillet over medium heat until crisp; drain on paper towels.
- Separate biscuits, and press into bottom of a lightly greased 9-inch baking dish. Bake biscuits 10 minutes.
- Meanwhile, cook beef in same skillet over medium heat until browned and crumbly; drain and return to skillet. Stir in barbecue sauce and mustard; spoon over partially-baked biscuits. Sprinkle with bacon and cheese.
- Bake 15 to 20 minutes or until hot and bubbly.
Side Dish Ingredients
- ½ small head iceberg lettuce
- 3 Tbsp refrigerated Ranch dressing
- ¼ cup shredded carrot
- ¼ cup coarsely crushed seasoned croutons
Side Dish Instructions
- Cut lettuce into 2 wedges; drizzle with dressing, and sprinkle with carrots and crushed croutons.
Nutritional Information
| Main | Side | Total | |
| Servings | 5 | 2 | |
| Calories |
418
|
147
|
565
|
| Fat (g) | 23 | 10 | 33 |
| Sat. Fat (g) | 10 | 1 | 11 |
| Protein (g) | 24 | 3 | 27 |
| Carb (g) | 26 | 12 | 38 |
| Fiber (g) | 0 | 2 | 2 |
| Sodium (mg) | 994 | 289 | 1283 |
Kid-Friendly Meal Plan
This recipe selected from the eMeals Kid-Friendly Meal Plan.
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