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Mexican Fiesta Biscuit Bake

(59)
  15 reviews
  • 15 min prep time
  • 1 hr 15 min total time
  • 9 ingredients
  • 15 servings
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Salsa, olives, peppers and cheese give this casual casserole a Mexican flair.

Bake-Off® Contest 36, 1994
Madge Savage
Howard, Ohio

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

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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/15 of Recipe
Calories
280
% Daily Value
Total Fat
16g
25%
Saturated Fat
7g
35%
Cholesterol
20mg
7%
Sodium
1050mg
44%
Total Carbohydrate
25g
8%
Dietary Fiber
2g
8%
Protein
10g
10%
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
6%
6%
Calcium
20%
20%
Iron
10%
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.
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