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| Home>Mexican>Baking> Mexican Fiesta Biscuit Bake |
 Method:Baking
1. Formula
- 2 tablespoons margarine or butter
- 1 (16.3 ounce) can Pillsbury(R) Grands!(R) Refrigerated Buttermilk Biscuits
- 1 (10.2 ounce) can Pillsbury(R) Grands!(R) Refrigerated Buttermilk Biscuits
- 1 (16 ounce) jar Old El Paso(R) 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(R) Thick 'n Chunky Salsa (optional)
2. Nutrition Information
- Calories: 283 kcal
- Carbohydrates: 26 g
- Dietary Fiber: 1 g
- Fat: 15 g
- Protein: 9 g
- Sugars: 5 g
Please avoid eating too much Fat and Calories to keep fit and lose your weight.
3. Directions
- Heat oven to 375 degrees F. Melt margarine in oven in 13x9-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, onions and olives.
- 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.
4. Remark
Salsa, olives, peppers and cheese give this casual casserole a Mexican flair.
Notes:Submitted by
Madge Savage Howard, OH
Bake-Off(R) Contest 36, 1994
$10,000
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( From:Pillsbury Bake-Off ) |
( read Mexican Fiesta Biscuit Bake ) |
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