Fiesta Biscut Bake Food

MEXICAN FIESTA BISCUIT BAKE

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.

FIESTA BREAKFAST BAKE

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.

FIESTA BISCUT BAKE

Steps:

• 1. Heat oven to 375. Spray a 9" x 13" baking pan w/ cooking spray. Separate biscuits into 13 biscuits. Cut each biscuit into 6 pieces.
• 2. Place biscuit pieces into lg bowl. Add salsa and toss to coat. Spoon mix into baking pan. Sprinkle w/ cheese, green bell pepper, scallions and olives.
• 3. Bake 35-45 min, or until edges are golden. Remove from oven, let sit 15 min. Cut into squares. Serve w/ sour cream.

MEXICAN FIESTA SPOON BISCUITS

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.

CREAMY CHICKEN AND BISCUIT BAKE

Steps:

• Preheat oven to 350*.
• Spray bottom and sides of 11x9" baking dish with Pam.
• Heat butter in a skillet till melted, Saute chopped onion till tender.
• Combine onion, chicken, soup, sour cream, milk and pimento in a medium bowl and mix well.
• Spoon mixture into prepared baking dish.
• Bake for 15 minutes.
• Remove from oven.
• Sprinkle baked layer with 3/4 cup of the shredded cheese.
• Arrange biscuits in single layer on top.
• Sprinkle biscuits with remaining cheddar.
• Bake until biscuits turn golden brown and the sauce is bubbly (about 20 minutes longer).
• Serve immediately.

OUR 50+ BEST BAKED CHICKEN RECIPES (+OVEN BAKED CHICKEN FINGERS)

Steps:

• Dredge the chicken tenders in the egg and then the panko breadcrumbs.
• Bake for 20 minutes at 390°F or until crispy.

BISCUIT NUGGET CHICKEN BAKE

Steps:

• In a large saucepan, combine the first six ingredients. Cook and stir over medium heat for 5-7 minutes or until heated through; keep warm., In a large resealable plastic bag, combine the cheese, onion, parsley and paprika. Separate biscuits and cut into quarters; add to bag and shake to coat. Place on an ungreased baking sheet. Bake at 400° for 5 minutes. , Transfer chicken mixture to a greased 8-in. square baking dish; top with biscuits. Bake, uncovered, for 10-13 minutes or until bubbly and biscuits are golden brown.

FIESTA BISCUIT BAKE

Steps:

• 1. Heat oven to 350^ . Filling: In a large skillet, brown and scramble the beef and pork. Stir in the onions, garlic,tomato sauce, chili powder, and chili sauce, seasoned salt , pepper, and taco seasoning mix. Cook and brown until no longer pink.Remove from heat and set aside.
• 2. Prepare biscuits: Sprinkle the cornmeal on clean surface. Separate biscuits. Coat both sides of biscuits with the cornmeal; roll each out to a 5 inch circle as you use them.
• 3. Place about 2 tablespoons of cheese on the rolled out biscuit; then 2 or 3 Tablespoons of the filling on top of the cheese. Lift one side of the biscuit over the filling then the other side over that; placing seam-side down in an ungreased 9x13 baking pan. Place 5 rolls on each end of the pan.
• 4. Drain the black beans and place in a bowl , season with 2 teaspoons of garlic powder, salt and pepper to taste. Pour mixture down center of the pan, between the 2 rows of biscuits.
• 5. Sprinkle the olives, onions,all remaining cheese and tomatoes evenly over top of all. Bake for 35 to 40 minutes until cheese has melted and biscuits are no longer doughy.

MEXICAN FIESTA BISCUIT BAKE

Steps:

• Heat oven to 375 degrees. Pour melted butter into a glass 9×13 pan, set aside.
• Cut biscuits into eighths. Place biscuit pieces in a large bowl, pour salsa into bowl and toss until all biscuits are evenly coated. Pour black beans in and stir until mixed in.
• Spoon into prepared pan and sprinkle with half the cheese. Top with bell pepper, onions and olives.
• Bake for 35-40 minutes or until edges are a deep golden brown. Sprinkle with remaining cheese and cook until cheese melts - only a couple of minutes.
• Let stand 5-10 minutes. Serve with sour cream and salsa.

MEXICAN FIESTA BISCUIT BAKE

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.