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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 6 |
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From The Busy Family Cookbook. My whole family LOVED this. I was sure I had olives in the pantry, but didn't, so had to leave those out. I also topped with cilantro (I pretty much put cilantro on any food remotely Mexican, lol.) For a main dish, you can add a pound of cooked ground beef or turkey. I think next time I will add some black beans too. This is a great base recipe, there is alot you could do with it! Ingredients:
2 (12 ounce) tubes refrigerated buttermilk biscuits |
1 (16 ounce) jar picante sauce |
1 medium green pepper, chopped |
1 medium onion, chopped |
1 (2 1/4 ounce) can sliced ripe olives, drained |
2 cups shredded monterey jack cheese |
Directions:
1. Quarter the biscuits; place in a greased 13 x 9 inch baking dish. Top with picante sauce, green pepper, onion and olives.
2. Bake, uncovered, at 350 for 20 minutes. Sprikle with cheese, bake 10 minutes longer or until cheese is melted.
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