Best Mexican 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

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.