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