GOLDEN LAYERS BISCUIT TACO CASSEROLE

1 (16-oz) jar taco sauce

1 can (12-oz) Pillsbury Golden Layers refrigerated buttermilk or flaky biscuits

1 cup shredded sharp Cheddar cheese

1 cup shredded mozzarella cheese

1 can (2 1/4-oz) ripe olives, drained

1/2 lb lean ground beef

1/4 cup chopped red bell pepper

1/4 cup chopped green bell pepper

1 can (4-oz) mushroom pieces and stems, drained

Heat oven to 400-degrees. Lightly spray a 13 X 9-inch baking dish or pan with cooking spray. Spread the taco sauce evenly in bottom of the dish.

Separate biscuits dough into 10 biscuits and cut each one into 4 pieces. Place biscuit pieces in the taco sauce, turning to coat. Sprinkle 1/2 cup of the Cheddar cheese, 1/2 cup of the mozzarella cheese and the olives over the top. Stir gently to mix.

Bake 15 to 18 minutes or until bubbly. Meanwhile in a skillet, cook the beef, bell peppers and mushrooms over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain. 

Sprinkle the remaining cheeses over the baked mixture and top with the beef mixture. Return to the oven and cook another 5 to 7 minutes or until the mixture is bubbly vigorously around the edges.

Yield: 8 servings Per serving: 300 calories, 22g total carbs, 15g protein Not every diabetic may be able to enjoy this casserole, but it is a real treat for us who enjoy biscuits from time to time. You can add more protein by eating this with an egg.

This is basically a Pillsbury Bake-Off Recipe and photo