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Madge Savage
Howard, Ohio
Salsa, olives, peppers and cheese give this casual casserole a Mexican flair.
Mexican Fiesta Biscuit Bake
- Prep Time 15 min
- Total 1 hr 15 min
- Ingredients 9
- Servings 15
Ingredients
- 2 tablespoons margarine or butter
- 1 can (16.3 oz) refrigerated Pillsbury™ Grands!™ Southern Homestyle Buttermilk Biscuits (8 Count)
- 1 can (10.2 oz) refrigerated Pillsbury™ Grands!™ Southern Homestyle Buttermilk Biscuits (5 Count)
- 1 jar (16 oz) thick & chunky salsa
- 12 oz. (3 cups) shredded Monterey Jack cheese
- 1/2 cup chopped green bell pepper
- 1/2 cup sliced green onions
- 1 (2 1/4-oz.) can sliced ripe olives, drained
- 1 cup thick & chunky salsa, if desired
Instructions
-
Step1Heat oven to 375°F. Melt margarine in oven in 13x9-inch (3-quart) glass baking dish or non-aluminum baking pan. Tilt to evenly coat dish.
-
Step2Separate 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.
-
Step3Bake 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 additional 1 cup salsa.
Nutrition
270
Calories
15g
Total Fat
8g
Protein
26g
Total Carbohydrate
5g
Sugars
Nutrition Facts
Serving Size: 1/15 of Recipe
- Calories
- 270
- Calories from Fat
- 130
- Total Fat
- 15g
- 23%
- Saturated Fat
- 9g
- 43%
- Trans Fat
- 0g
- Cholesterol
- 20mg
- 7%
- Sodium
- 780mg
- 32%
- Potassium
- 35mg
- 1%
- Total Carbohydrate
- 26g
- 9%
- Dietary Fiber
- 1g
- 5%
- Sugars
- 5g
- Protein
- 8g
% Daily Value*:
- Vitamin A
- 6%
- 6%
- Vitamin C
- 4%
- 4%
- Calcium
- 20%
- 20%
- Iron
- 8%
- 8%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 2 Fat;Carbohydrate Choice
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