1 Jar Taco sauce; (16 oz)
1 can Refrigerated buttermilk biscuits
4 oz Shredded sharp cheddar (1 1/2 c)
4 oz Shredded mozzarella cheese (1 1/2 c)
1 can Sliced ripe olives; (2.25 oz)
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 biscuits 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
1 can Refrigerated buttermilk biscuits
4 oz Shredded sharp cheddar (1 1/2 c)
4 oz Shredded mozzarella cheese (1 1/2 c)
1 can Sliced ripe olives; (2.25 oz)
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 biscuits 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
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