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Mexican Fiesta Biscuit Bake

Serves: 15
Total Calories: 318

Ingredients

2 tablespoons margarine or butter
1 (1-pound 0.3-ounce can) large buttermilk refrigerator biscuits
1 (10.8-ounce) can large buttermilk refrigerator biscuits
1 (16-ounce) jar (1 3/4 cups) medium thick and chunky salsa
3 cups (12 oz.) shredded Monterey Jack cheese
1/2 cup chopped green bell peppers
1/2 cup sliced green onions
1 (2 1/4-ounce) can sliced ripe olives, drained
1 cup picante salsa, if desired

Directions:

Heat oven to 375°F. Melt margarine in oven in 13 x 9-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, green onions and ripe 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 1 cup picante salsa.

Nutrition Per Serving: Calories 280 Protein 9g Carbohydrate 25g Fat 16g Sodium 1050mg

PICTURE: Top to bottom: Mexican Fiesta Biscuit Bake, Peppers Olé (Main Dishes)

From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 15
Total Calories: 318
Calories from Fat: 155

This Mexican Fiesta Biscuit Bake recipe is from the Pillsbury Best of the Bake-Off® Cookbook Cookbook. Download this Cookbook today.


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