Hungry Jack Biscuit Taco Casserole

• 1 16 oz (448 grm). jar Old El Paso medium taco sauce
• 1 12 oz (336 grm). can Hungry Jack Refrigerated Buttermilk Flaky Biscuits
• 1 cup (225 ml) sharp cheddar cheese, shredded
• 1 cup (225 ml) mozzarella cheese, shredded
• 1 2.25 oz (63 grm). can sliced ripe olives, drained
• 1/2 lb (.2 kg). lean ground beef
• 1/4 cup (60 ml) red bell pepper (if desired), chopped
• 1/4 cup (60 ml) green bell pepper (if desired), chopped
• 1 can mushroom pieces and stems (if desired), drained

1. Preheat oven to 400 degrees (200 C.).
2. Lightly grease a 13 inch x 9 inch baking dish.
3. Spread taco sauce evenly over bottom of greased dish.
4. Separate dough into 10 biscuits; cut each biscuit into 4 pieces.
5. Place biscuit pieces in taco sauce; turn to coat.
6. Sprinkle biscuits with 1/2 cup (125 ml) of the cheddar cheese, 1/2 cup (125 ml) of the mozzarella cheese and the olives.
7. Mix gently.
8. Bake at 400 degrees (200 C.) for 15 to 18 minutes, or until bubbly.
9. Meanwhile, in large skillet, combine ground beef, bell peppers and mushrooms.
10. Cook until beef is browned; drain.
11. Sprinkle remaining 1/2 cup (125 ml) cheddar cheese and 1/2 cup (125 ml) mozzarella cheese over mixture in casserole.
12. Top with ground beef mixture.
13. Bake an additional 5 to 7 minutes, or until mixture bubbles vigorously around edges.

taco sauce, buttermilk, cheddar cheese, mozzarella cheese, olives, lean ground beef, red bell pepper, green bell pepper, mushroom

Taken from online-cookbook.com/goto/cook/rpage/0003BE (may not work)