Mexican Fiesta Biscuit Bake
A cheesy, flavorful Mexican-inspired biscuit bake with salsa, green peppers, olives, and Monterey Jack cheese, perfect for family gatherings or casual entertaining.
Ingredients
- 2 Tbsp. margarine or butter ⓘ
- 1 (17.3 oz.) can Pillsbury Grands refrigerated buttermilk biscuits ⓘ
- 1 (10.8 oz.) can Pillsbury Grands refrigerated buttermilk biscuits ⓘ
- 1 (16 oz.) jar medium thick and chunky salsa ⓘ
- 12 oz. shredded Monterey Jack cheese
- 1/2 cup chopped green bell pepper ⓘ
- 1/2 cup sliced green onions ⓘ
- 1 (2 1/4 oz.) can sliced ripe olives, drained
Instructions
- Heat oven to 375°F (190°C).
- Spread melted margarine or butter in a 9 x 13-inch baking pan.
- Separate the refrigerated biscuits into 13 pieces.
- Snip each biscuit into eighths using kitchen scissors.
- Place biscuit pieces in a bowl and toss with 1 3/4 cups of salsa.
- Spoon the biscuit mixture evenly into the prepared baking pan.
- Sprinkle shredded Monterey Jack cheese, chopped green bell pepper, sliced green onions, and drained sliced ripe olives on top.
- Bake at 375°F (190°C) for 35 to 45 minutes or until edges are deep golden brown and the center is set.
- Let stand for 15 minutes before serving.
- Cut into squares with a serrated bread knife.
- Serve with a cup of salsa.
Tips & Substitutions
For a spicier kick, add diced jalapeños or use a hot salsa instead of medium. You can also substitute the Monterey Jack cheese with cheddar for a sharper flavor. If you prefer a vegetarian version, simply omit the olives or replace them with black beans. Be sure to snip the biscuits into even pieces for consistent baking.
Serving Suggestions
This Mexican Fiesta Biscuit Bake pairs beautifully with a fresh salad or a side of guacamole. For a complete meal, serve with a cup of salsa on the side and perhaps some sour cream. It can also be enjoyed with a side of Mexican Jalapeno Rice for an extra flavor boost, making it perfect for a festive gathering.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F (175°C) for about 15-20 minutes until heated through and the cheese is melty again. You can also microwave individual portions for quick reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Mexican Fiesta Biscuit Bake contains roughly 151 calories, with 2g protein, 8g carbohydrates, and 13g fat. It is an excellent source of vitamin C (42% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this dish ahead of time?
Yes, you can prepare the biscuit mixture and assemble it in the baking pan a few hours in advance. Cover and refrigerate, then bake it just before serving. This allows the flavors to meld, and you’ll have a delicious dish ready for your guests.
Can I use frozen biscuits instead of refrigerated ones?
Absolutely! Frozen biscuits can be used in this recipe. Just thaw them according to package instructions before snipping and assembling. The baking time may vary slightly, so keep an eye on them to ensure they are cooked through and golden brown.
What can I serve alongside this dish?
Consider serving this dish with a light side, such as a simple green salad or some roasted vegetables. For a heartier meal, add a side of refried beans or corn on the cob. Pair it with your favorite Mexican recipes for a complete fiesta experience.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).