Bread: Mexican Biscuit Bake

posted by Schmitty 06-13-99 3:14 AM

Mexican Biscuit Bake

2 tablespoons margarine or butter
1 (17.3 oz) can Grand Buttermilk refrigerated biscuits
1 (10.8 oz) can Grand Buttermilk refrigerated biscuits
1 (16 ounce) jar (1 3/4 cup) medium thick and chunky salsa
12 ounce (3 cups) shredded Monterey Jack cheese
1/2 cup chopped green bell pepper
1/2 cup sliced green onion
1 (2 1/2 oz) can sliced ripe olives drained
1 cup salsa

Heat oven to 375 degrees.

Melt margarine in oven in 13 x 9 inch glass baking dish, or non-aluminum baking pan. Tilt to evenly coat dish.

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, onion and ripe olives.

Bake for 35 to 45 minutes or til edges are deep golden brown and center is set. Let stand 15 minutes.

Cut into squares - serve with 1 cup salsa. 12 to 15 servings.

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