Mexican fiesta biscuit bake

15 Servings

Ingredients

Quantity Ingredient
2 tablespoons Butter or margarine
1 can (17.5 oz) Pillsbury Grands Refrigerated Buttermilk biscuits
1 can (10.8 oz) Pillsbury Grands Refrigerated Buttermilk Biscuits
16 ounces Medium thick and chunky salsa
3 cups Monterey jack cheese; shredded
½ cup Green bell pepper; chopped
½ cup Green onion; sliced
2¼ ounce Can sliced ripe olives; drained
1 cup Salsa; if desired

Directions

Heat oven to 375 degrees. Melt margarine in oven in 13x9" baking dish or non- aluminum baking pan. Tilt to evenly coat dish. Separate dough into 13 biscuits. Cut each biscuit into eighths. Place biscuit pieces in large bowl; toss with 1-¾ cup salsa. Spoon evenly into margarine-coated dish.

Sprinkle with cheese, bell pepper, onions and olives. Bake for 35-45 minutes or until edges are deep golden brown and center is set. Cool 15 minutes; cut into squares. Serve with 1 cup salsa.

Recipe by: FRESH-BAKED BISCUITS Posted to recipelu-digest by GramWag@... on Feb 8, 1998

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