Title: Biscuit taco casserole
 Categories: None
      Yield: 1 Servings
 
      1    Jar Taco sauce; (16 oz)
      1 cn Refrigerated buttermilk
           -biscuits, (12 oz)
      4 oz Shredded sharp cheddar
           -cheese
      4 oz Shredded mozzarella cheese
      1 cn Sliced ripe olives; (2.25
           -oz) drained
    1/2 lb Lean ground beef
    1/4 c  Chopped red bell pepper
    1/4 c  Chopped green bell pepper
      1 cn Mushrooms; (4 oz) drained
 
  Heat oven to 400 degrees. Lightly grease 13 X 9 inch baking dish.
  Spread taco sauce evenly over bottom of greased dish. Separate dough
  into 10 biscuits; cut each biscuit into 4 pieces. Place biscuit
  pieces in taco sauce; turn to coat. Sprinkle biscuit with 1/2 of the
  cheddar cheese, 1/2 of the mozzarella and the olives. Mix gently.
  Bake at 400 degrees for 15-18 minutes or until bubbly. Meanwhile, in
  a large skillet, combine ground beef, bell peppers and mushrooms.
  Cook until beef is browned; drain. Sprinkle remaining 1/2 cup Cheddar
  cheese and mozzarella over mixture in casserole; top with ground beef
  mixture. Bake 5-7 minutes more or until mix bubbles vigorously around
  edges. 8 servings.
  
  NOTES : Notes: