1 Jar (16 oz.) medium taco
-sauce
1 cn (12 oz.) hungry jack
-refrigerated buttermilk
-flaky biscuits
4 oz (1-1-1/2 cups) shredded
-sharp cheddar cheese (up to
-6)
4 oz (1-1/2 cups) shredded
-mozzarella cheese (up to 6)
1 cn (2.25 oz.) sliced ripe
-olives, drained
1/2 lb Lean ground beef (up to 1)
1/4 c Chopped green bell pepper,
-if desired
1/4 c Chopped red bell pepper, if
-desired
1 cn (4 oz.) mushroom pieces and
-stems, drained, if desired
heat oven to 400 degrees F. Lightly grease 9×13″ (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 1/2 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: 1-1/2 starch, 2
meat, 2 fat
Yields
1 Servings