This Mexican Fiesta Biscuit Bake starts with canned biscuits and is topped with salsa, black beans and cheese. It’s a simple, quick and delicious meal.
Some evenings you open the fridge or freezer and realize you forgot to pull anything out for dinner. On those nights I love recipes that are fast, satisfying and use pantry staples. This Mexican Fiesta Biscuit Bake is one of those lifesavers: canned biscuits tossed with salsa, black beans and cheese, then baked until golden. It’s easy to assemble, feeds a crowd and the kids actually eat it.
Mexican Fiesta Biscuit Bake
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- Total Time: 50 minutes
- Yield: 8–10 servings
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Ingredients
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- 2 Tbsp butter
- 2 cans Pillsbury Grands Biscuits
- 1 (16 oz) jar salsa
- 1 can (15 oz) black beans, drained and rinsed
- 3 cups grated Colby Jack cheese
- 1/2 cup chopped green pepper
- 1/2 cup sliced green onions
- 1 can (2 1/4 oz) sliced olives
- Sour cream, for serving
- Extra salsa, for serving
Instructions
- Heat oven to 375°F. Pour melted butter into a glass 9×13-inch pan and set aside.
- Cut each biscuit into eighths. Place biscuit pieces in a large bowl, pour salsa over them and toss until the biscuits are evenly coated. Add the drained black beans and stir to combine.
- Spoon the mixture into the prepared pan and sprinkle with half of the grated cheese. Top with chopped bell pepper, sliced green onions and sliced olives.
- Bake for 35–40 minutes, or until the edges are deep golden brown. Sprinkle with the remaining cheese and bake just a couple more minutes until the cheese melts.
- Let the bake rest for 5–10 minutes before serving. Serve with sour cream and extra salsa.
- Prep Time: 10 mins
- Cook Time: 40 mins
- Category: Main Dishes
Recipe Source: Pillsbury.com