Categories: Side Dish, Tex-Mex

Ingredients

• 2 tablespoons margarine
• 1 (16 1/3 ounce) can Pillsbury Grands refrigerated buttermilk biscuits
• 1 (10 1/4 ounce) can Pillsbury Grands refrigerated buttermilk biscuits
• 1 (16 ounce) jar old el paso thick & chunky salsa (1 3/4 cups)
• 12 ounces shredded monterey jack cheese (3 cups)
• 1/2 cup chopped green pepper
• 1/2 cup chopped green onion
• 1 (2 1/4 ounce) can sliced ripe olives , drained
• 1 cup old el paso thick & chunky salsa (optional)

Directions

1. at oven to 375.

2. Melt margarine in oven in 13 × 9 baking dish.

3. Tilt to coat.

4. Separate dough into 13 biscuits-cut each biscuit into eights.

5. Place biscuit pieces in large bowl.

6. Toss with 1 3/4 cups salsa.

7. Spoon into margarine coated dish.

8. Sprinkle with cheese, bell pepper, onions& olives.

9. Bake at 375 for 35 to 45 minutes or until edges are golden brown& center is set.

10. Let stand 15 minutes.

11. Cut into squares& serve with additional salsa.

Email to a friend | Print this recipe | Back