Mexican Biscuit Bake - cooking recipe

Ingredients

2 Tbsp. margarine
4 cans refrigerated biscuits
16 oz. jar salsa
12 oz. shredded Monterey Jack cheese
1/2 c. green pepper
1/2 c. onion
1/3 c. chopped black olives

Preparation

In 13 x 9-inch pan, melt margarine and coat bottom and sides of pan.
Chop biscuits into fourths into pan.
Pour salsa over biscuits and toss.
Sprinkle rest of ingredients over mixture. Bake at 375\u00b0 for 35 to 40 minutes.
Let stand 15 minutes.
Serve warm.