Recipe - Hungry Jack Biscuit Taco Casserole

1 Jar (16 oz.) medium taco
sauce
1 cn (12 oz.) hungry jack
refrigerated buttermilk
flaky biscuits
4 ounce (11One half cups) shredded
sharp cheddar cheese (up to
6)
4 ounce (1One half cups) shredded
mozzarella cheese (up to 6)
1 cn (2.25 oz.) cut or sliced up ripe
olives, drained
One half pound Lean ground beef (up to 1)
One fourth cup Chopped green bell pepper,
if desired
One fourth cup Chopped red bell pepper, if
desired
1 cn (4 oz.) mushroom pieces and
stems, drained, if desired

heat oven to 400 degrees F. Lightly grease 9x13" (3 qt.) baking dish.
Spread taco sauce evenly over bottom of greased dish.

spread dough into 10 biscuits; cut each biscuit into 4 pieces. Place
biscuit pieces in taco sauce; turn to coat. Sprinkle biscuits with One half of
the cheddar and mozzarella cheese, and the olives; mix gently. Bake at 400
degrees for 15 18 minutes or until bubbly.

Meanwhile, in large skillet, combine ground beef, peppers and mushrooms.
Cook until beef is browned; drained.

Sprinkle remaining cheese over mixture in casserole; top with ground beef
mixture. Bake an additional 57 minutes or until mixture bubbles vigorously
around edges.

Yield: 8 servings each serving: 360 cal. dietary exchange: 1One half starch, 2
meat, 2 fat Posted to TNT Prodigy's Recipe Exchange Newsletter by
JeannePie@aol.com on Apr 7, 1997