by Shanna Ellis
1 can biscuits (10 count) (Do not use butter or flake)
2 large firm tomatoes, sliced 1/4" thick
Salt, black pepper, oregano, sweet basil
2 bunches green onion, chopped (optional)
3/4 cup mayonnaise
8 oz. each of Colby and Monterey Cheese (grated)
Separate biscuits and place in greased large iron skillet. Mash with hands, making a crust. Layer slied tomatoes. Sprinkle with salt, black pepper, oregano, sweet basil, and green onions. Mix mayonnaise and cheese. Spread on top, sealing edges. Bake 40 minutes at 350 degrees. Let stand 10 minutes before serving. Cut in wedges.
Extra: Sometimes we add some jalapenos.