Yield: 1 Servings
|1 \N||Jar (16 oz.) medium taco sauce|
|1 can||(12 oz.) hungry jack refrigerated buttermilk flaky biscuits|
|4 ounces||(1-1-1/2 cups) shredded sharp cheddar cheese (up to 6)|
|4 ounces||(1-1/2 cups) shredded mozzarella cheese (up to 6)|
|1 can||(2.25 oz.) sliced ripe olives, drained|
|½ pounds||Lean ground beef (up to 1)|
|¼ cup||Chopped green bell pepper, if desired|
|¼ cup||Chopped red bell pepper, if desired|
|1 can||(4 oz.) mushroom pieces and stems, drained, if desired|
heat oven to 400 degrees F. Lightly grease 9x13" (3 qt.) baking dish.
Spread taco sauce evenly over bottom of greased dish.
spread dough into 10 biscuits; cut each biscuit into 4 pieces. Place biscuit pieces in taco sauce; turn to coat. Sprinkle biscuits with ½ of the cheddar and mozzarella cheese, and the olives; mix gently. Bake at 400 degrees for 15 -18 minutes or until bubbly.
Meanwhile, in large skillet, combine ground beef, peppers and mushrooms.
Cook until beef is browned; drained.
Sprinkle remaining cheese over mixture in casserole; top with ground beef mixture. Bake an additional 5-7 minutes or until mixture bubbles vigorously around edges.
Yield: 8 servings each serving: 360 cal. dietary exchange: 1-½ starch, 2 meat, 2 fat Posted to TNT - Prodigy's Recipe Exchange Newsletter by JeannePie@... on Apr 7, 1997