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Hungry Jack® Biscuit Taco Casserole




Source of Recipe


Pillsbury Bake Off


Recipe Introduction


Louise V. Davis
Oakley, Michigan
Finalist in the 1996 Bake-Off® Contest


Recipe Link: http://bakeoff.com/recipesearch/showrecipe.asp?recipeID=19451

List of Ingredients




1 (16-oz.) jar Old El Paso® Taco Sauce
1 (12-oz.) can Hungry Jack® Refrigerated Buttermilk Flaky Biscuits
4 to 6 oz. (1 to 1 1/2 cups) shredded sharp Cheddar cheese
4 to 6 oz. (1 to 1 1/2 cups) shredded mozzarella cheese
1 (2.25-oz.) can sliced ripe olives, drained
1/2 lb. lean ground beef
1/4 cup chopped red bell pepper, if desired
1/4 cup chopped green bell pepper, if desired
1 (4-oz.) can Green Giant® Mushroom Pieces and Stems, drained, if desired



Recipe



Prep Time: 40 Minutes
Preparation Directions:
1. Heat oven to 400°F. Lightly grease 13x9-inch (3-quart) baking dish. Spread taco sauce evenly over bottom of greased dish.
2. Separate dough into 10 biscuits; cut each biscuit into 4 pieces. Place biscuit pieces in taco sauce; turn to coat. Sprinkle biscuits with 1/2 to 1 cup of the Cheddar cheese, 1/2 to 1 cup of the mozzarella cheese and the olives; mix gently. Bake at 400°F. for 15 to 18 minutes or until bubbly.
3. Meanwhile, in large skillet, combine ground beef, bell peppers and mushrooms. Cook until beef is thoroughly cooked; drain.
4. Sprinkle remaining 1/2 cup Cheddar cheese and 1/2 cup mozzarella cheese over mixture in casserole; top with ground beef mixture. Bake an additional 5 to 7 minutes or until mixture bubbles vigorously around edges.

8 servings



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NUTRITION INFORMATION PER SERVING:
SERVING SIZE: 1/8 of Recipe
Calories 360 Calories from Fat 190

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% DAILY VALUE
Total Fat 21 g 32 %
Saturated 10 g 50 %
Cholesterol 50 mg 17 %
Sodium 1150 mg 48 %
Total Carbohydrate 24 g 8 %
Dietary Fiber 1 g 4 %
Sugars 3 g
Protein 19 g

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Vitamin A 10 % Vitamin C 10 %
Calcium 35 % Iron 10 %

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DIETARY EXCHANGES: 1 1/2 Starch, 2 Medium-Fat Meat, 2 Fat
OR 1 1/2 Carbohydrate, 2 Medium-Fat Meat, 2 Fat

Copyright © 2000 The Pillsbury Company