Ingredients
2
bottles (9 oz) Old El Paso™ Mild Taco Sauce
2
cans (6 oz) refrigerated Pillsbury™ Flaky Layers Buttermilk Biscuits (5 Count)
4
to 6 oz. (1 to 1 1/2 cups) shredded sharp Cheddar cheese
4
to 6 oz. (1 to 1 1/2 cups) shredded mozzarella cheese
1
(2.25-oz.) can sliced ripe olives, drained
1/2
lb. lean ground beef
1/4
cup chopped red bell pepper, if desired
1/4
cup chopped green bell pepper, if desired
1
(4-oz.) can mushroom pieces and stems, drained, if desired
Preparation
Heat oven to 400°F. Lightly grease 13x9-inch (3-quart) 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 to 1 cup of the Cheddar cheese, 1/2 to 1 cup of the mozzarella cheese and the olives; mix gently. Bake at 400°F. for 15 to 18 minutes or until bubbly.
Meanwhile, in large skillet, combine ground beef, bell peppers and mushrooms. Cook until beef is thoroughly cooked; drain.
Sprinkle remaining 1/2 cup Cheddar cheese and 1/2 cup 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.
