Mexican Fiesta Biscuit Bake Recipes

Steps:

• Heat oven to 350°F.
• Place 1 won ton wrapper in each of 24 mini muffin pan cups sprayed with cooking spray, with edges of wrappers extending over tops of cups. Bake 5 min. Meanwhile, combine sausage and salsa.
• Spoon sausage mixture into won ton cups. Bake 10 min. or until filling is heated through and edges of cups are golden brown. Top with cheese; bake 1 to 2 min. or until melted.
• Top with sour cream and cilantro.

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.

Steps:

• Brown ground beef, and drain excess fat.
• Add water, taco seasoning, and salsa.
• Cook for 15 minutes or until water is reduced.
• Place beef in small casserole dish.
• Sprinkle with 1/3 cup of cheese.
• Mix corn bread according to package directions and add remaining cheese.
• Mix.
• Spread corn bread on top of beef.
• Bake at 400 degree for 20 minutes or until corn bread is golden brown on top.

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.

Steps:

• Smooth about a teaspoon of refried beans over the top of the Snack Factory® Pretzel Crisps®. Sprinkle lightly with taco seasoning.
• Add a layer of guacamole, then salsa, and a dollop of sour cream.
• Top with some chopped tomatoes, a sprinkle of chopped cilantro, and Cheddar cheese. Place an olive slice on the top.

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.

Steps:

• Quarter the biscuits; place in a greased 13x9-in. baking dish. Top with picante sauce, green pepper, onion and olives., Bake, uncovered, at 350° for 20 minutes. Sprinkle with cheese. Bake 10 minutes longer or until the cheese is melted.

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.