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Mexican Fiesta Biscuit Bake

A casserole of refrigerated biscuit pieces tossed with salsa and baked with Monterey Jack cheese, bell pepper, onions, and olives.

Yield15 servings
Prep15 mins
Total1 hr 15 mins
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Mexican Fiesta Biscuit Bake

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
  • ½ cup chopped green bell pepper
  • ½ cup sliced green onions
  • 1 (2¼ oz) can sliced ripe olives, drained
  • 1 cup thick & chunky salsa, if desired

Method

  1. Heat oven to 375°F. Melt margarine in oven in a 13x9-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 a large bowl; toss with 1¾ cups salsa. Spoon evenly into margarine-coated dish. Sprinkle with cheese, bell pepper, onions, and olives.
  3. 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 additional 1 cup salsa.

Recipe from Pillsbury.com