Mexican Fiesta Biscuit Bake

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

  • 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
  • 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
    (
    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.
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