Border Biscuit Bake

Name: Border Biscuit Bake
Ingredients: 1 (16.3-ounce) can refrigerated buttermilk biscuits; 1 (10.2-ounce) can refrigerated buttermilk biscuits; 1 (16-ounce) jar salsa; 3 cups (12 ounces) shredded Monterey Jack cheese; 1 green bell pepper, chopped; 3 scallions, sliced; 1 (2-1/2-ounce) can sliced black olives, drained

"Our southwestern-style Border Biscuit Bake is so portable and easy to throw together that you'll definitely want to include it in your next Mexican potluck menu. These melt-in-your-mouth zesty wedges will surely turn any meal into a fiesta!..."

INGREDIENTS

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1 (16.3-ounce) can refrigerated buttermilk biscuits

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1 (10.2-ounce) can refrigerated buttermilk biscuits

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1 (16-ounce) jar salsa

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3 cups (12 ounces) shredded Monterey Jack cheese

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1 green bell pepper, chopped

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3 scallions, sliced

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1 (2-1/2-ounce) can sliced black olives, drained

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