Categories: Biscuits, Side Dish, Tex-Mex

Ingredients

• 1 (17 1/3 ounce) can large refrigerated buttermilk biscuits
• 1 (10 7/8 ounce) can large refrigerated buttermilk biscuits
• 1 (16 ounce) jar chunky salsa
• 2 cups shredded monterey jack cheese
• 1 small green bell pepper, chopped
• 1/2 cup sliced green onion
• 1 (2 1/4 ounce) can sliced ripe olives, drained

Directions

1. Separate biscuits; cut each biscuit into 8 pieces.

2. Add the biscuit pieces and salsa to a bowl, toss gently to combine.

3. Spoon mixture into a greased 13×9 inch baking dish.

4. Top with cheese and sprinkle remaining ingredients evenly over the top.

5. Bake at 350° for 45 minutes or until edges are golden and center is set; let rest 15 minutes.

6. Cut into squares.

7. Good served with soup and salad.

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