member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Aunt Saunny      

Recipe Categories:

    Mexican Fiesta Biscuit Bake


    Source of Recipe


    Aunt Saunny

    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.


 

 

 

previous page | recipe circus home page | member pages
mimi's cyber kitchen |
 



      Â