Mexican Fiesta Biscuit Bake |
|
 |
Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 15 |
|
I haven't tried this yet, but it sounds great. It's a Pillsbury Bake-Off Winner. Ingredients:
2 tablespoons margarine |
1 (16 1/3 ounce) can pillsbury grands refrigerated buttermilk biscuits |
1 (10 1/4 ounce) can pillsbury grands refrigerated buttermilk biscuits |
1 (16 ounce) jar old el paso thick & chunky salsa (1 3/4 cups) |
12 ounces shredded monterey jack cheese (3 cups) |
1/2 cup chopped green pepper |
1/2 cup chopped green onion |
1 (2 1/4 ounce) can sliced ripe olives, drained |
1 cup old el paso thick & chunky salsa (optional) |
Directions:
1. Heat oven to 375.
2. Melt margarine in oven in 13 x 9 baking dish.
3. Tilt to coat.
4. Separate dough into 13 biscuits-cut each biscuit into eights.
5. Place biscuit pieces in large bowl.
6. Toss with 1 3/4 cups salsa.
7. Spoon into margarine coated dish.
8. Sprinkle with cheese, bell pepper, onions& olives.
9. Bake at 375 for 35 to 45 minutes or until edges are golden brown& center is set.
10. Let stand 15 minutes.
11. Cut into squares& serve with additional salsa.
|
|