Mexican Fiesta Biscuit Bake

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

By Pillsbury Kitchens

March 7, 2005

Bake-Off® Contest 36, 1994

Howard, Ohio

tablespoons margarine or butter

(16.3-oz.) can Pillsbury™ Grands!™ Refrigerated Buttermilk Biscuits

(10.2-oz.) can Pillsbury™ Grands!™ Refrigerated Buttermilk Biscuits

(16-oz.) jar (1 3/4 cups) Old El Paso™ Thick 'n Chunky Salsa

oz. (3 cups) shredded Monterey Jack cheese

1/2

cup chopped green bell pepper

1/2

cup sliced green onions

(2 1/4-oz.) can sliced ripe olives, drained

cup Old El Paso™ Thick 'n Chunky Salsa, if desired

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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.