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57

Mexican Fiesta Biscuit Bake

59 Ratings

15 Comments

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-

By Pillsbury Kitchens

September 11, 2018

Bake-Off® Contest 36, 1994

Madge Savage

Howard, Ohio

Ingredients

tablespoons margarine or butter

can (16.3 oz) Pillsbury™ Grands!™ Southern Homestyle refrigerated Buttermilk biscuits (8 biscuits)

can (10.2 oz) Pillsbury™ Grands!™ Southern Homestyle refrigerated Buttermilk biscuits (5 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

Steps

Hide Images

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: 270
Calories from Fat: 130

% Daily Value

Total Fat: 15g; 23%
Saturated Fat 9g 43% Trans Fat 0g
Cholesterol: 20mg; 7%
Sodium: 780mg; 32%
Potassium: 35mg; 1%
Total Carbohydrate: 26g; 9%
Dietary Fiber 1g 5% Sugars 5g
Protein: 8g

% Daily Value*:

Vitamin A: 6%; 6%
Vitamin C: 4%; 4%
Calcium: 20%; 20%
Iron: 8%; 8%

Exchanges:

1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 2 Fat;