Mexican Fiesta Spoon Biscuits |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 12 |
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My girlfried made these biscuits and served them with a spicy bean soup and salad. Made a great accompaniment. She got the recipe from Southern Living. Ingredients:
1 (17 1/3 ounce) can large refrigerated buttermilk biscuits |
1 (10 7/8 ounce) can large refrigerated buttermilk biscuits |
1 (16 ounce) jar chunky salsa |
2 cups shredded monterey jack cheese |
1 small green bell pepper, chopped |
1/2 cup sliced green onion |
1 (2 1/4 ounce) can sliced ripe olives, drained |
Directions:
1. Separate biscuits; cut each biscuit into 8 pieces.
2. Add the biscuit pieces and salsa to a bowl, toss gently to combine.
3. Spoon mixture into a greased 13x9 inch baking dish.
4. Top with cheese and sprinkle remaining ingredients evenly over the top.
5. Bake at 350° for 45 minutes or until edges are golden and center is set; let rest 15 minutes.
6. Cut into squares.
7. Good served with soup and salad.
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