Post by marlaoh on Oct 25, 2004 7:46:45 GMT -6
Mexican Fiesta Biscuit Bake from Linda Rhoden
Salsa, olives, peppers and cheese
give this casual casserole a Mexican flair.
Ingredients:
2 tablespoons margarine or butter
1 (16.3-oz.) can Pillsbury® Grands!® Refrigerated Buttermilk Biscuits
1 (10.2-oz.) can Pillsbury® Grands!® Refrigerated Buttermilk Biscuits
1 (16-oz.) jar (1 3/4 cups) Old El Paso® Thick 'n Chunky Salsa
12 oz. (3 cups) shredded Monterey Jack cheese
1/2 cup chopped green bell pepper
1/2 cup sliced green onions
1 (2 1/4-oz.) can sliced ripe olives, drained
1 cup Old El Paso® Thick 'n Chunky Salsa, if desired
Preparation Directions:
1. Heat oven to 375°F. Melt margarine in oven in 13x9-inch (3-quart) glass baking dish or non-aluminum baking pan. Tilt to evenly coat dish.
2. Separate dough into 13 biscuits; cut each biscuit into eighths. Place biscuit pieces in large bowl; toss with 1 3/4 cups salsa. Spoon evenly into margarine-coated dish. Sprinkle with cheese, bell pepper, onions and olives.
3. Bake at 375°F. for 35 to 45 minutes or until edges are deep golden brown and center is set. Let stand 15 minutes. Cut into squares; serve with additional 1 cup salsa.
NUTRITION INFORMATION PER SERVING:
Total Fat 16 g
Total Carbohydrate 25g
DIETARY EXCHANGES: 1 Starch, 1/2 Fruit, 1 High-Fat Meat, 1 1/2 Fat
OR 1 1/2 Carbohydrate, 1 High-Fat Meat, 1 1/2 Fat
Salsa, olives, peppers and cheese
give this casual casserole a Mexican flair.
Ingredients:
2 tablespoons margarine or butter
1 (16.3-oz.) can Pillsbury® Grands!® Refrigerated Buttermilk Biscuits
1 (10.2-oz.) can Pillsbury® Grands!® Refrigerated Buttermilk Biscuits
1 (16-oz.) jar (1 3/4 cups) Old El Paso® Thick 'n Chunky Salsa
12 oz. (3 cups) shredded Monterey Jack cheese
1/2 cup chopped green bell pepper
1/2 cup sliced green onions
1 (2 1/4-oz.) can sliced ripe olives, drained
1 cup Old El Paso® Thick 'n Chunky Salsa, if desired
Preparation Directions:
1. Heat oven to 375°F. Melt margarine in oven in 13x9-inch (3-quart) glass baking dish or non-aluminum baking pan. Tilt to evenly coat dish.
2. Separate dough into 13 biscuits; cut each biscuit into eighths. Place biscuit pieces in large bowl; toss with 1 3/4 cups salsa. Spoon evenly into margarine-coated dish. Sprinkle with cheese, bell pepper, onions and olives.
3. Bake at 375°F. for 35 to 45 minutes or until edges are deep golden brown and center is set. Let stand 15 minutes. Cut into squares; serve with additional 1 cup salsa.
NUTRITION INFORMATION PER SERVING:
Total Fat 16 g
Total Carbohydrate 25g
DIETARY EXCHANGES: 1 Starch, 1/2 Fruit, 1 High-Fat Meat, 1 1/2 Fat
OR 1 1/2 Carbohydrate, 1 High-Fat Meat, 1 1/2 Fat