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Cook'n with Betty Crocker 
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Cook'n in Mexico |
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Mexican Fiesta Biscuit Bake |
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Serves: 15 Print this RecipeMadge Savage - Mount Vernon, Ohio Bake-Off® Contest 36, 1994 Prize Winner Madge Savage lives in Ohio, but her favorite cuisines are Tex-Mex and Mexican. She puts these spicy flavors in her hot bread by tossing biscuit pieces with salsa, spooning the mixture into a baking dish and topping it with a layer of Monterey Jack cheese. 2 tablespoons margarine or butter 1 (1-pound 0.3-ounce can) large buttermilk refrigerator biscuits 1 (10.8-ounce) can large buttermilk refrigerator biscuits 1 (16-ounce) jar (1 3/4 cups) medium thick and chunky salsa 3 cups (12 oz.) shredded Monterey Jack cheese 1/2 cup chopped green bell peppers 1/2 cup sliced green onions 1 (2 1/4-ounce) can sliced ripe olives, drained 1 cup picante salsa, if desired Heat oven to 375°F. Melt margarine in oven in 13 x 9-inch (3-quart) 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, green onions and ripe olives. 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 1 cup picante salsa. Nutrition Per Serving: Calories 280; Protein 9g; Carbohydrate 25g; Fat 16g; Sodium 1050mg PICTURE: Top to bottom: Mexican Fiesta Biscuit Bake, Peppers Olé (Main Dishes) From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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