INGREDIENTS
1 | (16-oz.) jar Old El Paso® Taco Sauce |
1 | (12-oz) can Pillsbury® Grands!® Jr. Golden Layers® refrigerated buttermilk biscuits |
4 | to 6 oz. (1 to 1 1/2 cups) shredded sharp Cheddar cheese |
4 | to 6 oz. (1 to 1 1/2 cups) shredded mozzarella cheese |
1 | (2.25-oz.) can sliced ripe olives, drained |
1/2 | lb. lean ground beef |
1/4 | cup chopped red bell pepper, if desired |
1/4 | cup chopped green bell pepper, if desired |
1 | (4-oz.) can Green Giant® Mushroom Pieces and Stems, drained, if desired |
DIRECTIONS
1. | Heat oven to 400°F. Lightly grease 13x9-inch (3-quart) baking dish. Spread taco sauce evenly over bottom of greased dish. |
2. | Separate dough into 10 biscuits; cut each biscuit into 4 pieces. Place biscuit pieces in taco sauce; turn to coat. Sprinkle biscuits with 1/2 to 1 cup of the Cheddar cheese, 1/2 to 1 cup of the mozzarella cheese and the olives; mix gently. Bake at 400°F. for 15 to 18 minutes or until bubbly. |
3. | Meanwhile, in large skillet, combine ground beef, bell peppers and mushrooms. Cook until beef is thoroughly cooked; drain. |
4. | Sprinkle remaining 1/2 cup Cheddar cheese and 1/2 cup mozzarella cheese over mixture in casserole; top with ground beef mixture. Bake an additional 5 to 7 minutes or until mixture bubbles vigorously around edges. |
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