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| 1 | Jar (16 oz.) medium taco sauce |
| 1 Dose | (12 oz.) hungry jack refrigerated buttermilk flaky biscuits |
| 4 x ca. 30 g | (1-1-1/2 cups) shredded sharp cheddar cheese (up to 6) |
| 4 x ca. 30 g | (1-1/2 cups) shredded mozzarella cheese (up to 6) |
| 1 Dose | (2.25 oz.) sliced ripe olives, drained |
| 1/2 x ca. 450 g | Lean ground beef (up to 1) |
| 1/4 Tasse | Chopped green bell pepper, if desired |
| 1/4 Tasse | Chopped red bell pepper, if desired |
| 1 Dose | (4 oz.) mushroom pieces and stems, drained, if desired |
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heat oven to 400 degrees F. Lightly grease 9x13" (3 qt.) baking dish. Spread taco sauce evenly over bottom of greased dish.
spread dough into 10 biscuits; cut each biscuit into 4 pieces. Place biscuit pieces 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 minutes or until bubbly.
Meanwhile, in large skillet, combine ground beef, peppers and mushrooms. Cook until beef is browned; drained.
Sprinkle remaining cheese over mixture in casserole; top with ground beef mixture. Bake an additional 5-7 minutes or until mixture bubbles vigorously around edges.
meat, 2 fat
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