| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats | 1 | Servings | ||
INGREDIENTS
| 1 | Jar Taco sauce; (16 oz) | |
| 1 | cn | Refrigerated buttermilk biscuits, (12 oz) |
| 4 | oz | Shredded sharp cheddar cheese |
| 4 | oz | Shredded mozzarella cheese |
| 1 | cn | Sliced ripe olives; (2.25 oz) drained |
| 1/2 | lb | Lean ground beef |
| 1/4 | c | Chopped red bell pepper |
| 1/4 | c | Chopped green bell pepper |
| 1 | cn | Mushrooms; (4 oz) drained |
INSTRUCTIONS
Heat oven to 400 degrees. Lightly grease 13 X 9 inch baking dish. Spread taco sauce evenly over bottom of greased dish. Separate dough into 10 biscuits; cut each biscuit into 4 pieces. Place biscuit pieces in taco sauce; turn to coat. Sprinkle biscuit with 1/2 of the cheddar cheese, 1/2 of the mozzarella and the olives. Mix gently. Bake at 400 degrees for 15-18 minutes or until bubbly. Meanwhile, in a large skillet, combine ground beef, bell peppers and mushrooms. Cook until beef is browned; drain. Sprinkle remaining 1/2 cup Cheddar cheese and mozzarella over mixture in casserole; top with ground beef mixture. Bake 5-7 minutes more or until mix bubbles vigorously around edges. 8 servings. NOTES : Notes: Posted to recipelu-digest Volume 01 Number 175 by "lbrandau" <lbrandau@intrnet.net> on Oct 28, 1997
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