Mexican Fiesta Biscuit Bake Recipe

Mexican Fiesta Biscuit Bake Recipe

  • 2 tablespoons margarine or butter
  • 1 (16.3 ounce) can Pillsbury® Grands!® Refrigerated Buttermilk Biscuits
  • 1 (10.2 ounce) can Pillsbury® Grands!® Refrigerated Buttermilk Biscuits
  • 1 (16 ounce) jar Old El Paso® Thick 'n Chunky Salsa
  • 3 cups shredded Monterey Jack cheese
  • 1/2 cup chopped green bell pepper
  • 1/2 cup sliced green onions
  • 1 (2.25 ounce) can sliced ripe olives, drained
  • 1 cup Old El Paso® Thick 'n Chunky Salsa (optional)
  1. Heat oven to 375 degrees F. Melt margarine in oven in 13×9-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 degrees 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.
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