Email to Terry Ward      

Recipe Categories: Terrytx's HOME PAGEAPPETIZERS Asian Beef BREAD BREAKFAST BrowniesandBars Cake Canning CASSEROLES Christmas01 Christmas2000 Condiments Cookies CROCKPOT DESSERTS FISHandSEAFOOD Grilling Ham KidsCooking Lamb LOWFAT MARINADES PASTA Pie PIZZA Pork POULTRY RICE SALADandDRESSING SANDWICHES SAUCES SideDish SNACKS SOUPSandSTEWS SouthwesternMexican VEGETABLES VEGETARIAN

Mexican Biscuit Bake

posted by Schmitty 06-13-99 3:14 AM





List of Ingredients



• 2 tablespoons margarine or butter
  
• 1 (17.3 ounce) can Grand Buttermilk refrigerated biscuits
  
• 1 (10.8 ounce) can Grand Buttermilk refrigerated biscuits
  
• 1 (16 ounce) jar (1 3/4 cup) medium thick and chunky salsa
  
• 12 ounce (3 cups) shredded Monterey Jack cheese
  
• 1/2 cup chopped green bell pepper
  
• 1/2 cup sliced green onion
  
• 1 (2 1/2 ounce) can sliced ripe olives drained
  
• 1 cup salsa - if desired
  






Instructions



1. Heat oven to 375 degrees.
   
2. Melt margarine in oven in 13 x 9 inch glass baking dish, or non-aluminum baking pan, tilting to evenly coat dish.
   
3. 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, onion and ripe olives.
   
4. Bake at 375 degrees for 35 to 45 minutes or til edges are deep golden brown and center is set. Let stand 15 minutes. Cut into squares - serve with 1 cup salsa.
   
5. 12 to 15 servings.