Prep: 15 Mins Cook: 35 Mins

Mexican Fiesta Biscuit Bake


  • 2 tbls. butter or margarine
  • 1 container (16.3-oz.) refrigerated buttermilk biscuits
  • 1 container (10.2-oz.) refrigerated buttermilk biscuits
  • 2 3/4 cups ORTEGA Salsa - Homestyle Recipe (Mild), divided
  • 1 small green bell pepper, seeded and chopped
  • 1/2 cup thinly sliced green onions
  • 1 can (2.25-oz.) sliced ripe olives, drained
  • 3 cups shredded Monterey Jack cheese


Preheat oven to 375°F.

Place butter in a 13x9x2-inch non-reactive baking dish and bake for 2 minutes, or until butter is just melted. Tilt pan to evenly coat dish. Separate dough into biscuits (13 total); cut each biscuit into eighths. Place biscuit pieces in a large bowl; toss with 1
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