MEXICAN FIESTA BISCUIT BAKE Recipe

Ingredients
  • 2 tablespoons margarine or butter
  • 1 tube Pillsbury Grands! Refrigerated Buttermilk Biscuits
  • 1 tube Pillsbury Grands! Refrigerated Buttermilk Biscuits
  • 1 jar thick and chunky salsa (16 oz jar)
  • 3 cups shredded Monterey Jack cheese
  • 1/2 cup green bell peppers, chopped
  • 1/2 cup green onions, sliced
  • 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 9x13 inch 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 salsa. Spoon evenly into prepared dish.

Sprinkle with cheese, bell pepper, onions, and ripe olives.

Bake at 375° for 35-45 minutes or until edges are deep golden brown and center is set.

Let stand 15 minutes.

Cut into squares; serve with more salsa, if desired.

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