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42

Mexican Fiesta Biscuit Bake

Prep 15 min
Total 1 hr 15 min
Ingredients 9
Servings 15

Salsa, olives, peppers and cheese give this casual casserole a Mexican flair. MORE+ LESS-

Bake-Off® Contest 36, 1994

Howard, Ohio

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

Steps

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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 Facts

Serving Size: 1/15 of Recipe

Calories: 280
Calories from Fat: 140

% Daily Value

Total Fat: 16g; 25%
Saturated Fat 7g 35%
Cholesterol: 20mg; 7%
Sodium: 1050mg; 44%
Total Carbohydrate: 25g; 8%
Dietary Fiber 2g 8% Sugars 6g
Protein: 10g

% 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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