1 Jar Taco sauce; (16 oz)
1 cn Refrigerated buttermilk
-biscuits, (12 oz)
4 oz Shredded sharp cheddar
-cheese
4 oz Shredded mozzarella cheese
1 cn Sliced ripe olives; (2.25
-oz) drained
1/2 lb Lean ground beef
1/4 c Chopped red bell pepper
1/4 c Chopped green bell pepper
1 cn Mushrooms; (4 oz) drained
Heat oven to 400 degrees. Lightly grease 13 X 9 inch baking dish. Spread
taco sauce evenly over bottom of greased dish. Separate dough into 10
biscuits; cut each biscuit into 4 pieces. Place biscuit pieces in taco
sauce; turn to coat. Sprinkle biscuit with 1/2 of the cheddar cheese, 1/2
of the mozzarella and the olives. Mix gently. Bake at 400 degrees for 15-18
minutes or until bubbly. Meanwhile, in a large skillet, combine ground
beef, bell peppers and mushrooms. Cook until beef is browned; drain.
Sprinkle remaining 1/2 cup Cheddar cheese and mozzarella over mixture in
casserole; top with ground beef mixture. Bake 5-7 minutes more or until mix
bubbles vigorously around edges. 8 servings.
NOTES : Notes:
Yields
1 Servings