Mexican Fiesta Spoon Biscuits

• 1 (17 1/3 ounce) can large refrigerated buttermilk biscuits
• 1 (10 7/8 ounce) can large refrigerated buttermilk biscuits
• 1 (16 ounce) jar chunky salsa
• 2 cups shredded monterey jack cheese
• 1 small green bell pepper, chopped
• 1/2 cup sliced green onion
• 1 (2 1/4 ounce) can sliced ripe olives, drained

1. Separate biscuits; cut each biscuit into 8 pieces.
2. Add the biscuit pieces and salsa to a bowl, toss gently to combine.
3. Spoon mixture into a greased 13x9 inch baking dish.
4. Top with cheese and sprinkle remaining ingredients evenly over the top.
5. Bake at 350u0b0 for 45 minutes or until edges are golden and center is set; let rest 15 minutes.
6. Cut into squares.
7. Good served with soup and salad.

buttermilk, buttermilk, chunky salsa, shredded monterey jack cheese, green bell pepper, green onion, olives

Taken from www.food.com/recipe/mexican-fiesta-spoon-biscuits-77083 (may not work)