|Biscuits||2 Can (20 oz) (Grand Corn)|
|Sliced black olives||4 Ounce (Drained)|
|Marinated artichoke hearts||6 Ounce, diced (Drained)|
|Salsa||1 Cup (16 tbs)|
|Melted butter||1⁄2 Cup (8 tbs)|
|Mexican cheese blend||8 Ounce, shredded|
Cut each biscuit into 8 pieces.
Combine the biscuit pieces, olives and artichoke hearts in a large bowl.
Stir in the salsa and melted butter.
Stir in the cheese.
Spoon into an ungreased 9x13 inch baking dish.
Bake at 350 degrees for 30 minutes or until hot and lightly browned.