Golden Layers Biscuit Taco Casserole

Golden Layers Biscuit Taco Casserole

1 (16 oz.) jar taco sauce
1 (12 oz.) can Golden Layers Refrigerated Buttermilk or Flaky
4 oz. (1 cup) shredded sharp Cheddar cheese
4 oz. (1 cup) shredded mozzarella cheese
1 (2 1/4 oz.) can sliced ripe olives, drained
1/2 lb. lean ground beef
1/4 cup chopped red bell pepper, if desired
1/4 cup chopped green bell pepper, if desired
1 (4 oz.) can Mushroom Pieces and Stems, drained, if desired

Heat oven to 400 degree F. Lightly spray 13 x 9 inch (3 quart) glass
baking dish with nonstick cooking spray. Spread taco sauce evenly in
bottom of sprayed baking dish.

Separate dough into 10 biscuits. Cut each into quarters. Place
biscuit pieces in taco sauce; turn to coat. Sprinkle 1/2 cup of the
Cheddar cheese, 1/2 cup of the mozzarella cheese and the olives over
top; stir gently to mix.

Bake at 400 degrees F. for 15 to 8 minutes or until bubbly.
Meanwhile, in medium skillet, combine ground beef, bell peppers and
mushrooms; cook over medium-high heat untl beef is thoroughly cooked,
stirring frequently. Drain.

Remove baking dish from oven. Sprinkle remaining 1/2 cup Cheddar
cheese and 1/2 cup mozzarella cheese over mixture. Top evenly with
ground beef mixture.

Return to oven; bake an additional 5 to 7 minutes or until mixture
bubbles vigorously around edges.