Mexican Fiesta Biscuit Bake

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

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Servings 15

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( 58 ) Ratings

58 Ratings

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ae0c06fe-c6d9-46a1-b8e9-a7abdbe6f034

Bake-Off® Contest 36, 1994

Madge Savage

Howard, Ohio

ingredients 9
Prep Time 15 min
Total Time 1 hr 15 min

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

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Directions

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.