MEXICAN FIESTA BISCUIT BAKE Recipe

Ingredients
  • 2 tablespoons margarine or butter
  • 1 - 17.3 ounce can Pillsbury Grands! Refrigerated Buttermilk Biscuits
  • 1 - 10.8 ounce can Pillsbury Grands! Refrigerated Buttermilk Biscuits
  • 1 - 16 ounce jar (1 3/4 cup medium, thick and chunky salsa
  • 1 shredded Monterey Jack cheese (12 ounce 3 cup )
  • 1/2 cup chopped green bell peppers
  • 1/2 cup sliced green onions
  • 1 can sliced ripe olives, drained (2 1/4 ounce can)
  • 1 cup salsa, if desired
Directions
Preheat oven to 375°. Melt margarine in oven in 13 x 9 in. glass baking dish or non aluminum baking pan. Tilt evenly to 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, onions, and ripe olives. Bake at 375° 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 1 cup salsa, if desired.
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