Mexican Fiesta Biscuit Bake

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

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

Directions

  1. 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. 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. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

© 2015 ®/TM General Mills All Rights Reserved