Source:

Pillsbury's Internet site

Serves/Makes:8

Ingredients

• 1 16 oz (448 grm). jar Old El Paso medium taco sauce
• 1 12 oz (336 grm). can Hungry Jack Refrigerated Buttermilk Flaky Biscuits
• 1 cup (225 ml) sharp cheddar cheese, shredded
• 1 cup (225 ml) mozzarella cheese, shredded
• 1 2.25 oz (63 grm). can sliced ripe olives, drained
• 1/2 lb (.2 kg). lean ground beef
• 1/4 cup (60 ml) red bell pepper (if desired), chopped
• 1/4 cup (60 ml) green bell pepper (if desired), chopped
• 1 can mushroom pieces and stems (if desired), drained

Preparation

• Preheat oven to 400 degrees (200 C.).
• Lightly grease a 13 inch 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 cup (125 ml) of the cheddar cheese, 1/2 cup (125 ml) of the mozzarella cheese and the olives.
• Mix gently.
• Bake at 400 degrees (200 C.) for 15 to 18 minutes, or until bubbly.
• Meanwhile, in large skillet, combine ground beef, bell peppers and mushrooms.
• Cook until beef is browned; drain.
• Sprinkle remaining 1/2 cup (125 ml) cheddar cheese and 1/2 cup (125 ml) mozzarella cheese over mixture in casserole.
• Top with ground beef mixture.
• Bake an additional 5 to 7 minutes, or until mixture bubbles vigorously around edges.

Comments

Pillsbury comments: Ready in 30 minutes, this busy-can casserole stretches a little ground beef a long way.