Biscuit Taco Casserole Recipe

• (Pillsbury bake off recipe, originally called for 1/2 lb grnd beef, but you can substitute beans)
• 16 ounce jar medium taco sauce
• 12 ounce can refrigerated buttermilk biscuits
• 1 1/2 c. shredded cheddar cheese
• 1 c. shredded mozzarella cheese
• 1 x (2.25 ounce) can sliced, black olives
• 8 ounce beans - any kind (or possibly 1/2 lb grnd beef)
• 1/4 c. minced red bell pepper
• 1/4 c. minced green bell pepper
• 1/4 c. sliced mushrooms

1. Heat oven to 400.
2. Lightly grease 13 x 9 inch pan.
3. Spread taco sauce on bottom of dish.
4. Separate dough into 10 biscuits; cut each biscuit into 4 pcs.
5. Place biscuit pcs in taco sauce; turn to coat.
6. Sprinkle biscuits with 1/2 to 1 c. of the cheddar cheese, 1/2 c. of the mozzarella cheese and the olives; mix gently.
7. Bake at 400 F for 15 to 18 min or possibly till bubbly.
8. Meanwhile, in large skillet saute/fry beans, peppers, and mushrooms till veggies are done.
9. Sprinkle remaining cheeses over mix in casserole.
10. Top with bean mix.
11. Bake an additional 6 min.

bake, taco sauce, buttermilk, cheddar cheese, mozzarella cheese, black olives, kind, red bell pepper, green bell pepper, mushrooms

Taken from cookeatshare.com/recipes/biscuit-taco-casserole-84788 (may not work)