Fiesta Biscuit Bake Food
MEXICAN FIESTA BISCUIT BAKE
Salsa, olives, peppers and cheese give this casual casserole a Mexican flair.
Provided by Pillsbury Kitchens
Categories Entree
Time 1h15m
Yield 15
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. Melt margarine in oven in 13x9-inch (3-quart) glass baking dish or non-aluminum baking pan. Tilt to evenly coat dish.
- Separate dough into 13 biscuits; cut each biscuit into eighths. Place biscuit pieces in large bowl; toss with 1 3/4 cups salsa. Spoon evenly into margarine-coated dish. Sprinkle with cheese, bell pepper, onions and olives.
- Bake at 375°F. for 35 to 45 minutes or until edges are deep golden brown and center is set. Let stand 15 minutes. Cut into squares; serve with additional 1 cup salsa.
Nutrition Facts : Calories 270, Carbohydrate 26 g, Cholesterol 20 mg, Fat 2, Fiber 1 g, Protein 8 g, SaturatedFat 9 g, ServingSize 1/15 of Recipe, Sodium 780 mg, Sugar 5 g, TransFat 0 g
CHEESY FIESTA BEEF CASSEROLE
Over the years I've tweaked this recipe to end up with a wonderful, quick weeknight meal. Feel free to spice it up with jalapenos, if you prefer a little more heat. -Joan Hallford, North Richland Hills, Texas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, cook beef and onion over medium heat until beef is no longer pink, 6-8 minutes, breaking up beef into crumbles; drain. Stir in beans, picante sauce and chili powder., In a bowl, combine soup, tomatoes and green chiles. In a lightly greased 2-1/2-qt. baking dish, layer half the chips, beef mixture, soup mixture and cheeses. Repeat layers., Microwave on medium-high, uncovered, until heated through and cheese is melted, about 12 minutes. If desired, top with avocado and sour cream.
Nutrition Facts : Calories 477 calories, Fat 26g fat (9g saturated fat), Cholesterol 63mg cholesterol, Sodium 1119mg sodium, Carbohydrate 37g carbohydrate (4g sugars, Fiber 5g fiber), Protein 23g protein.
FIESTA BREAKFAST BAKE
I get a kick out of making breakfast for a crowd when I have weekend guests, and my family also loves breakfast for dinner. I created this dish by combining my family's favorite southwestern flavors in an all-in-one-pan recipe.-Whitney Gilbert, Smithville, Missouri
Provided by Taste of Home
Time 50m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Cut biscuits into quarters; arrange evenly in a greased 13x9-in. baking dish. Layer with vegetables and shredded cheese. Whisk together eggs, milk and seasonings; pour evenly over layers. Top with salsa., Bake, uncovered, until casserole is browned and middle is set, 35-45 minutes. Let stand 10 minutes before serving. Top servings with fresh cilantro leaves and additional salsa.
Nutrition Facts : Calories 349 calories, Fat 18g fat (8g saturated fat), Cholesterol 207mg cholesterol, Sodium 823mg sodium, Carbohydrate 32g carbohydrate (8g sugars, Fiber 2g fiber), Protein 15g protein.
MEXICAN FIESTA BISCUIT BAKE
Make and share this Mexican Fiesta Biscuit Bake recipe from Food.com.
Provided by Lizzybob
Categories < 60 Mins
Time 55m
Yield 15 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 375.
- Melt margarine in oven in 13 x 9 baking dish.
- Tilt to coat.
- Separate dough into 13 biscuits-cut each biscuit into eights.
- Place biscuit pieces in large bowl.
- Toss with 1 3/4 cups salsa.
- Spoon into margarine coated dish.
- Sprinkle with cheese, bell pepper, onions& olives.
- Bake at 375 for 35 to 45 minutes or until edges are golden brown& center is set.
- Let stand 15 minutes.
- Cut into squares& serve with additional salsa.
Nutrition Facts : Calories 277.5, Fat 16.1, SaturatedFat 6.6, Cholesterol 21.4, Sodium 919.3, Carbohydrate 24.7, Fiber 1.5, Sugar 5.3, Protein 9.6
MEXICAN FIESTA BISCUIT BAKE
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. Melt margarine in oven in 13 x 9-inch (3-quart) glass baking dish or non-aluminum baking pan. Tilt to evenly coat dish. Separate dough into 13 biscuits cut each biscuit into eighths. Place biscuit pieces in large bowl toss with 1 3/4 cups salsa. Spoon evenly into margarine-coated dish. Sprinkle with cheese, bell pepper, green onions and ripe olives.Bake at 375°F. for 35 to 45 minutes or until edges are deep golden brown and center is set. Let stand 15 minutes. Cut into squares serve with 1 cup picante salsa. Nutrition Per Serving: Calories 280 Protein 9g Carbohydrate 25g Fat 16g Sodium 1050mgPICTURE: Top to bottom: Mexican Fiesta Biscuit Bake, Peppers Olé (Main Dishes)From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
MEXICAN FIESTA BISCUIT BAKE
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. Melt margarine in oven in 13 x 9-inch (3-quart) glass baking dish or non-aluminum baking pan. Tilt to evenly coat dish. Separate dough into 13 biscuits cut each biscuit into eighths. Place biscuit pieces in large bowl toss with 1 3/4 cups salsa. Spoon evenly into margarine-coated dish. Sprinkle with cheese, bell pepper, green onions and ripe olives.Bake at 375°F. for 35 to 45 minutes or until edges are deep golden brown and center is set. Let stand 15 minutes. Cut into squares serve with 1 cup picante salsa. Nutrition Per Serving: Calories 280 Protein 9g Carbohydrate 25g Fat 16g Sodium 1050mgPICTURE: Top to bottom: Mexican Fiesta Biscuit Bake, Peppers Olé (Main Dishes)From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
MEXICAN FIESTA SPOON BISCUITS
My girlfried made these "biscuits" and served them with a spicy bean soup and salad. Made a great accompaniment. She got the recipe from Southern Living.
Provided by ratherbeswimmin
Categories Breads
Time 1h
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Separate biscuits; cut each biscuit into 8 pieces.
- Add the biscuit pieces and salsa to a bowl, toss gently to combine.
- Spoon mixture into a greased 13x9 inch baking dish.
- Top with cheese and sprinkle remaining ingredients evenly over the top.
- Bake at 350° for 45 minutes or until edges are golden and center is set; let rest 15 minutes.
- Cut into squares.
- Good served with soup and salad.
MEXICAN FIESTA BREAKFAST CASSEROLE
We ate this Mexican-inspired breakfast casserole once at a buffet brunch when we were on an organizing group for the church fiestas, and we both liked it so much that I came home and worked on recreating the recipe for our family.
Provided by rlt11_NMC
Categories World Cuisine Recipes Latin American Mexican
Time 1h20m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Spray an 8-inch square glass baking dish with cooking spray.
- Heat a medium skillet over medium-high heat. Add chorizo; cook and stir until browned and crumbly, 3 to 5 minutes. Remove from the skillet and drain on paper towels.
- Mix water and dry milk together in a large bowl. Add chorizo, tortillas, eggs, pinto beans, diced tomatoes with green chiles, corn, green chile, pepper Jack cheese, bell pepper, and green onions. Mix well. Pour into the prepared dish.
- Bake in the preheated oven until golden brown and the middle is set, 55 to 60 minutes. Remove from the oven; spread sour cream on top and sprinkle with Mexican cheese. Return to the oven to melt cheese, about 1 minute. Let cool slightly before serving.
Nutrition Facts : Calories 352 calories, Carbohydrate 23.4 g, Cholesterol 265.9 mg, Fat 20.2 g, Fiber 3.6 g, Protein 20.9 g, SaturatedFat 9.3 g, Sodium 642.6 mg, Sugar 6.8 g
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