Recipe from: Shae Johnson
So quick, easy and tasty! This is the original recipe. I have modified how I make it by cutting the recipe in half, taking out the green peppers (I don't like them very much), tossing on very few onions, and using mango/peach salsa. It is soooo good this way! You can also modify it to be a pizza casserole by using pasta sauce and pepperoni, olives, etc.
2 tubes (12 ounces each) refrigerated buttermilk biscuits
1 jar (16 ounces) picante sauce or salsa
1 medium green pepper, chopped
1 medium onion, chopped
1 can (2-1/4 ounces) sliced ripe olives, drained
2 cups (8 ounces) shredded Monterey Jack cheese
Quarter the biscuits; place in a greased 13-in. x 9-in. baking dish. Top with picante sauce, green pepper, onion and olives. Bake, uncovered, at 350° for 20 minutes. Sprinkle with cheese. Bake 10 minutes longer or until the cheese is melted. Yield: 6 servings.
So quick, easy and tasty! This is the original recipe. I have modified how I make it by cutting the recipe in half, taking out the green peppers (I don't like them very much), tossing on very few onions, and using mango/peach salsa. It is soooo good this way! You can also modify it to be a pizza casserole by using pasta sauce and pepperoni, olives, etc.
2 tubes (12 ounces each) refrigerated buttermilk biscuits
1 jar (16 ounces) picante sauce or salsa
1 medium green pepper, chopped
1 medium onion, chopped
1 can (2-1/4 ounces) sliced ripe olives, drained
2 cups (8 ounces) shredded Monterey Jack cheese
Quarter the biscuits; place in a greased 13-in. x 9-in. baking dish. Top with picante sauce, green pepper, onion and olives. Bake, uncovered, at 350° for 20 minutes. Sprinkle with cheese. Bake 10 minutes longer or until the cheese is melted. Yield: 6 servings.
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