| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats | 1 | Servings | ||
INGREDIENTS
| 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 |
INSTRUCTIONS
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 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 Posted to TNT - Prodigy's Recipe Exchange Newsletter by JeannePie@aol.com on Apr 7, 1997
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