1 (16 oz.) jar taco sauce
4 oz. (1 c.) shredded sharp Cheddar
4 oz. (1 c.) shredded Mozzarella
1/2 lb. lean ground beef
1/4 c. chopped red bell pepper
1 (4 oz.) can Green Giant mushroom pieces and stems, drained
1 (12 oz.) can Pillsbury golden layers refrigerated biscuits
1 (2 1/4 oz.) can sliced ripe olives, drained
1/4 c. chopped green bell pepper

Heat oven to 400°F. Lightly spray 13 x 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°F for 15 to 18 minutes or until bubbly.

Meanwhile in a medium skillet, combine ground beef, bell peppers and mushrooms; cook over medium-high heat until beef is thoroughly cooked, stirring frequently; drain. 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 an additional 5 to 7 minutes or until mixture bubbles vigorously around edges.

Makes 8 servings.