Mexican Bubble Pizza

Name: Mexican Bubble Pizza
Ingredients: 1 1/2 lbs lean ground beef; 1 (1 1/4 ounce) package old el paso taco seasoning mix; 3/4 cup water; 1 (10 3/4 ounce) can condensed tomato soup; 1 (17 1/3 ounce) can pillsbury grands refrigerated corn biscuits or (16 1/3 ounce) can Pillsbury Grands refrigerated buttermilk biscuits; 8 ounces shredded cheddar cheese; 2 cups lettuce, shredded; 2 medium tomatoes, chopped; 1 cup old el paso thick 'n chunky salsa; 1 (2 1/4 ounce) can sliced ripe olives, drained; 1 (8 ounce) container sour cream; 3 green onions, sliced, if desired

12 ingredients

5 steps

Ingredients

1 1/2 lbs lean ground beef
1 (1 1/4 ounce) package old el paso taco seasoning mix
3/4 cup water
1 (10 3/4 ounce) can condensed tomato soup
1 (17 1/3 ounce) can pillsbury grands refrigerated corn biscuits or (16 1/3 ounce) can Pillsbury Grands refrigerated buttermilk biscuits
8 ounces shredded cheddar cheese
2 cups lettuce, shredded
2 medium tomatoes, chopped
1 cup old el paso thick 'n chunky salsa
1 (2 1/4 ounce) can sliced ripe olives, drained
1 (8 ounce) container sour cream
3 green onions, sliced, if desired

Directions

1

Heat oven to 375°F
2

Brown ground beef in large skillet over medium-high heat for 8 to 10 minutes or until thoroughly cooked, stirring frequently. Drain. Add taco seasoning mix, water and soup; mix well. Bring to a boil. Reduce heat to low; simmer 3 minutes. Remove from heat.
3

Separate dough into 8 biscuits. Cut each biscuit into 8 pieces. Add pieces to ground beef mixture; stir gently. Spoon mixture into ungreased 13x9-inch pan.
4

Bake at 375°F for 18 to 23 minutes or until sauce is bubbly and biscuits are golden brown. Remove from oven. Sprinkle with cheese. Return to oven; bake an additional 8 to 10 minutes or until cheese is bubbly.
5

To serve, cut pizza into 8 squares. Top each serving with lettuce, tomatoes, salsa, olives, sour cream and onions.