Best Fiesta Biscuit Bake Recipes

MEXICAN FIESTA BISCUIT BAKE image

Yield 12 servings

Number Of Ingredients 8

2 tablespoons butter
1 (16.3-oz.) can Pillsbury® Grands!® Buttermilk Biscuits
1(10.2-oz.) can Pillsbury® Grands! Buttermilk Biscuits
16-oz(1 3/4 cups) 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

Steps:

Heat 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. 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°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, if desired

Fiesta Biscuit Bake image

Provided by Pat Duran

Time 55m

Number Of Ingredients 20

FILLING
1 lb lean ground beef
1/2 lb ground pork
1 Tbsp minced garlic
1 c diced onion
8 oz tomato sauce, spicy
1/2 c chili sauce
1 pkg taco seasoning mix(1.5 oz.)
1 Tbsp chili powder
1/2 tsp each -seasoned salt and pepper
15 oz can black beans,drained
TOPPINGS
1/4 c ripe olives, sliced
1/2 c diced onions
1/2 c shredded chedder cheese
12 cherry tomatoes cut in half
BISCUITS
1 c cornmeal
1 can(s) 10 count refrigerated biscuits
1 c shredded chedder cheese

Steps:

1. Heat oven to 350^ . Filling: In a large skillet, brown and scramble the beef and pork. Stir in the onions, garlic,tomato sauce, chili powder, and chili sauce, seasoned salt , pepper, and taco seasoning mix. Cook and brown until no longer pink.Remove from heat and set aside.
2. Prepare biscuits: Sprinkle the cornmeal on clean surface. Separate biscuits. Coat both sides of biscuits with the cornmeal; roll each out to a 5 inch circle as you use them.
3. Place about 2 tablespoons of cheese on the rolled out biscuit; then 2 or 3 Tablespoons of the filling on top of the cheese. Lift one side of the biscuit over the filling then the other side over that; placing seam-side down in an ungreased 9x13 baking pan. Place 5 rolls on each end of the pan.
4. Drain the black beans and place in a bowl , season with 2 teaspoons of garlic powder, salt and pepper to taste. Pour mixture down center of the pan, between the 2 rows of biscuits.
5. Sprinkle the olives, onions,all remaining cheese and tomatoes evenly over top of all. Bake for 35 to 40 minutes until cheese has melted and biscuits are no longer doughy.

Mexican Fiesta Biscuit Bake image

Number Of Ingredients 9

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

Steps:

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 1050mgPICTURE: 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.

Nutrition Facts : Nutritional Facts Serves

Mexican Fiesta Biscuit Bake image

Provided by @MakeItYours

Number Of Ingredients 9

2 tablespoons margarine or butter
1 (16.3-oz.) can Pillsbury® Grands!® Refrigerated Buttermilk Biscuits
1 (10.2-oz.) can Pillsbury® Grands!® Refrigerated Buttermilk Biscuits
1 (16-oz.) jar (1 3/4 cups) Old El Paso® Thick 'n 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 Old El Paso® Thick 'n Chunky Salsa, if desired

Steps:

Heat 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.
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°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.

Fiesta biscuit bake image

Provided by sherry monfils

Time 1h

Number Of Ingredients 7

1 16.3 oz can refrigerated buttermilk biscuits
1 10.2 oz can refrigerated buttermilk biscuits
1 16 oz jar salsa
3 c reduced-fat, shredded monterey jack cheese
1 large green bell pepper, chopped
3 scallions, sliced
1 2-1/2 oz can sliced black olives, drained

Steps:

1. Heat oven to 375. Spray a 9" x 13" pan w/ cooking spray. Separate biscuits into 13 biscuits.
2. Cut each biscuit into 6 pieces. Place biscuit pieces into lg bowl, add salsa and toss to coat completely.
3. Spoon biscuit mix into pan. Sprinkle evenly w/ cheese, green bell pepper, scallions and olives. Bake 35-45 min, or until center is set. Let stand for 10 mins. Cut into squares.