Recipe - Biscuit Taco Casserole

1 Jar Taco sauce; (16 oz)
1 cn Refrigerated buttermilk
biscuits, (12 oz)
4 ounce Shredded sharp cheddar
cheese
4 ounce Shredded mozzarella cheese
1 cn Sliced ripe olives; (2.25
oz) drained
One half pound Lean ground beef
One fourth cup Chopped red bell pepper
One fourth cup 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 One half of the cheddar cheese, 1/2
of the mozzarella and the olives. Mix gently. Bake at 400 degrees for 1518
minutes or until bubbly. Meanwhile, in a large skillet, combine ground
beef, bell peppers and mushrooms. Cook until beef is browned; drain.
Sprinkle remaining One half cup Cheddar cheese and mozzarella over mixture in
casserole; top with ground beef mixture. Bake 57 minutes more or until mix
bubbles vigorously around edges. 8 servings.

NOTES : Notes:
Posted to recipeludigest Volume 01 Number 175 by "lbrandau"
lbrandau@intrnet.net on Oct 28, 1997