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Bake-Off® Contest 36, 1994
Howard, Ohio

Mexican Fiesta Biscuit Bake

Salsa, olives, peppers and cheese give this casual casserole a Mexican flair.

(59)
(15)
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  • prep time 15 min
  • total time 1 hr 15 min
  • ingredients 9
  • servings 15
 

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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/15 of Recipe
Calories
280
(
Calories from Fat
140),
% Daily Value
Total Fat
16g
16%
(Saturated Fat
7g,
7%
),
Cholesterol
20mg
20%;
Sodium
1050mg
1050%;
Total Carbohydrate
25g
25%
(Dietary Fiber
2g
2%
  Sugars
6g
6%
),
Protein
10g
10%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
6%;
Calcium
20%;
Iron
10%;
Exchanges:
1 Starch; 1/2 Fruit; 1 High-Fat Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.