| 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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