GOLDEN LAYERS BISCUIT TACO CASSEROLE

This recipe is from the 1996 Pillsbury Bake-Off Contest.

1 jar (16-oz) 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) sliced ripe olives, drained

1/2 lb lean ground beef

1/4 cup chopped green bell pepper, if desired

1/4 cup chopped red bell pepper, if desired (I, Linda, recommend - very high in vitamin-C)

1 can (4-oz) Green Giant mushroom pieces and stems, drained,  if desired

Heat oven to 400-degrees. Lightly spray a 13x9-inch glass baking dish with cooking spray. Spread taco sauce evenly in bottom of the dish.

Separate biscuit dough into 10 biscuits; cut each into quarters. Place in the taco sauce, turning to coat both sides. Sprinkle half of both cheeses and the olives over the top. Stir gently to mix.

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

Sprinkle the remaining cheeses over the casserole and top evenly with the beef mixture.

Bake another 5 to 7 minutes or until mixture bubbles vigorously around the edges.