1 (16 ounce) jar taco sauce
1 can refrigerated buttermilk or flaky biscuits
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
1 (2 1/4 ounce) can ripe olives, drained
1/2 pound ground beef
1/4 cup chopped red bell pepper,
1/4 cup chopped green bell pepper
1 (4 ounce) can mushroom pieces and stems, drained
Heat oven to 400 degrees. Lightly spray a 13 by 9 inch 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 for 15 to 18 minutes or until bubbly. Meanwhile, in medium skillet, combine ground beef, bell peppers and mushrooms, cook over medium high heat until beef is thoroughly cooked, stirring frequently.
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 for an additional 5 to 7 minutes or until mixture bubbles vigorously around edges.
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