Ingredients
1
lb ground beef (at least 80% lean)
1/2
cup chopped green bell pepper
1/2
cup chopped onion
1
cup frozen sweet corn
1
can (15 oz) pinto beans, drained, rinsed
1
can (8 oz) tomato sauce
1 1/4
cups barbecue sauce
1
tablespoon Worcestershire sauce
1/2
teaspoon salt
1
can (11 oz) refrigerated Pillsbury™ Cornbread Swirls (6 Count)
3/4
cup shredded cheddar cheese (from 8-oz package)
Preparation
Heat oven to 375°F. Spray 12x8- or 11x7-inch (2-quart) glass baking dish with cooking spray.
In 12-inch nonstick skillet, cook beef, bell pepper and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is browned; drain. Add frozen corn, beans, tomato sauce, 1 cup of the barbecue sauce, the Worcestershire sauce and salt; reduce heat to medium. Simmer 3 to 5 minutes, stirring occasionally, until heated through. Transfer mixture to baking dish.
Remove dough from can, and separate into 6 rounds (do not unroll dough). Cut each dough round into 6 pieces; arrange dough evenly on top of hot beef mixture.
Bake 22 to 25 minutes or until dough is baked through and deep golden brown. Top with cheese; bake 2 to 4 minutes or until cheese is melted. Let stand 10 minutes before serving. Drizzle with remaining 1/4 cup barbecue sauce before serving.
