• PAM® Original No-Stick Cooking Spray
• 1 pound ground round beef (85% lean)
• 3 cups frozen hash brown potatoes, Southern style
• 1 cup Birds Eye® Pepper Stir-Fry
• 3 cups Birds Eye® Cut Green Beans
• 1 can (15 oz each) Van Camp’s® Pork and Beans
• 1 cup Hunt’s® BBQ Sauce
• 1 can (2.8 oz each) French fried onions

STEP ONE

Preheat oven to 350°F. Spray 11×7-inch baking dish with cooking spray.

STEP TWO

Cook and stir beef in 12-inch nonstick skillet over medium-high heat 5 to 7 minutes or until crumbled and no longer pink; drain. Add potatoes and pepper blend to skillet; cook 5 minutes or until completely thawed, stirring occasionally.

STEP THREE

Meanwhile, cook green beans in microwave according to package directions, using minimum cook time. Add green beans, pork and beans and barbecue sauce to skillet; stir together. Pour into baking dish.

STEP FOUR

Bake 25 minutes or until mixture is bubbly and vegetables are tender. Top with onions. Bake 5 minutes more or until onions are golden brown.