Mexican Fiesta Spoon Biscuits

Name: Mexican Fiesta Spoon Biscuits
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 12 serving(s)
Ingredients: 1 (17 1/3 ounce) can large refrigerated buttermilk biscuits; 1 (10 7/8 ounce) can large refrigerated buttermilk biscuits; 1 (16 ounce) jar chunky salsa; 2 cups shredded monterey jack cheese; 1 small green bell pepper, chopped; 1/2 cup sliced green onion; 1 (2 1/4 ounce) can sliced ripe olives, drained

Submitted by ratherbeswimmin

"My girlfried made these "biscuits" and served them with a spicy bean soup and salad. Made a great accompaniment. She got the recipe from Southern Living."

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photo by Julie Bs Hive

Ready In:: 1hr
Ingredients:: 7
Serves:: 12

ingredients

1 (17 1/3 ounce) can large refrigerated buttermilk biscuits
1 (10 7/8 ounce) can large refrigerated buttermilk biscuits
1 (16 ounce) jar chunky salsa
2 cups shredded monterey jack cheese
1 small green bell pepper, chopped
¹⁄₂ cup sliced green onion
1 (2 1/4 ounce) can sliced ripe olives, drained

directions

Separate biscuits; cut each biscuit into 8 pieces.
Add the biscuit pieces and salsa to a bowl, toss gently to combine.
Spoon mixture into a greased 13x9 inch baking dish.
Top with cheese and sprinkle remaining ingredients evenly over the top.
Bake at 350° for 45 minutes or until edges are golden and center is set; let rest 15 minutes.
Cut into squares.
Good served with soup and salad.