Hungry jack biscuit taco casserole

Yield: 1 Servings

Measure Ingredient
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

Similar recipes