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Receta Hungry Jack Biscuit Taco Casserole

Name: Hungry Jack Biscuit Taco Casserole
Ingredients: 1 jar (16 ounce.) medium taco sauce; 1 can (12 ounce.) hungry jack refrigerated buttermilk flaky biscuits; 4 ounce (1-1-1/2 c.) shredded sharp cheddar cheese (up to 6); 4 ounce (1-1/2 c.) shredded mozzarella cheese (up to 6); 1 can (2.25 ounce.) sliced ripe olives, liquid removed; 1/2 lb Lean grnd beef (up to 1); 1/4 c. Minced green bell pepper, if you like; 1/4 c. Minced red bell pepper, if you like; 1 can (4 ounce.) mushroom pcs and stems, liquid removed, if you like

de Global Cookbook

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Ingredientes

1 jar (16 ounce.) medium taco sauce
1 can (12 ounce.) hungry jack refrigerated buttermilk flaky biscuits
4 ounce (1-1-1/2 c.) shredded sharp cheddar cheese (up to 6)
4 ounce (1-1/2 c.) shredded mozzarella cheese (up to 6)
1 can (2.25 ounce.) sliced ripe olives, liquid removed
1/2 lb Lean grnd beef (up to 1)
1/4 c. Minced green bell pepper, if you like
1/4 c. Minced red bell pepper, if you like
1 can (4 ounce.) mushroom pcs and stems, liquid removed, if you like

Direcciones

Heat oven to 400 degrees F. Lightly grease 9x13" (3 quart.) baking dish.
Spread taco sauce proportionately over bottom of greased dish.
spread dough into 10 biscuits; cut each biscuit into 4 pcs. Place biscuit pcs in taco sauce; turn to coat. Sprinkle biscuits with 1/2 of the cheddar and mozzarella cheese, and the olives; mix gently. Bake at 400 degrees for 15 -18 min or possibly till bubbly.
Meanwhile, in large skillet, combine grnd beef, peppers and mushrooms.
Cook till beef is browned; liquid removed.
Sprinkle remaining cheese over mix in casserole; top with grnd beef mix. Bake an additional 5-7 min or possibly till mix bubbles vigorously around edges.