Border Biscuit Bake
- SERVES
- 12
- COOK TIME
- 35 Min
Our southwestern-style Border Biscuit Bake is so portable and easy to throw together that you'll definitely want to include it in your next Mexican potluck menu. These melt-in-your-mouth zesty wedges will surely turn any meal into a fiesta!
What You'll Need
- 1 (16.3-ounce) can refrigerated buttermilk biscuits
- 1 (10.2-ounce) can refrigerated buttermilk biscuits
- 1 (16-ounce) jar salsa
- 3 cup (12 ounces) shredded Monterey Jack cheese
- 1 green bell pepper, chopped
- 3 scallions, sliced
- 1 (2-1/2-ounce) can sliced black olives, drained
What to Do
- Preheat oven to 375 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
- Separate biscuit dough into a total of 13 biscuits. Cut each biscuit into 6 pieces. Place in a large bowl and add salsa; toss to coat well.
- Spoon mixture into prepared baking dish. Sprinkle with cheese, bell pepper, scallions, and olives.
- Bake 35 to 45 minutes, or until edges are golden and center is set.
- Remove from oven and let stand 15 minutes before cutting into squares.
Notes
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Looking for more bread basket ideas? Why not try our luscious Old Fashioned Buttermilk Biscuits?
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If you liked this recipe, be sure to check out all of our cheesy favorites in The Cheese Lover's eCookbook: 34 Easy Recipes with Cheese.
- If you loved this Border Biscuit Bake, be sure to check out our collection of Easy Mexican Casserole Recipes: 16 of the Best Mexican Casseroles.