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Hungry Jack Biscuit Taco Casserole
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Pillsbury's Internet site


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

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