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Mexican Fiesta Biscuit Bake

Source of Recipe

Linda Rhoden


List of Ingredients

Mexican Fiesta Biscuit Bake


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



Recipe


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.

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.

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.