Mexican Bubble Pizza

Name: Mexican Bubble Pizza
Ingredients: 1-1/2 pounds ground beef; 1 can (10-3/4 ounces) condensed tomato soup, undiluted; 3/4 cup water; 1 envelope taco seasoning; 1 tube (16.3 ounces) large refrigerated buttermilk biscuits; 2 cups shredded cheddar cheese; Optional toppings: Shredded lettuce, chopped tomatoes, salsa, sliced ripe olives, sour cream and thinly sliced green onions

7 ingredients

3 steps

Ingredients

1-1/2 pounds ground beef
1 can (10-3/4 ounces) condensed tomato soup, undiluted
3/4 cup water
1 envelope taco seasoning
1 tube (16.3 ounces) large refrigerated buttermilk biscuits
2 cups shredded cheddar cheese
Optional toppings: Shredded lettuce, chopped tomatoes, salsa, sliced ripe olives, sour cream and thinly sliced green onions

Directions

1

Line a 6-qt. slow cooker with a double thickness of heavy-duty foil. Coat with cooking spray.
2

In a large skillet, cook beef over medium heat until no longer pink, 6-8 minutes, breaking into crumbles; drain. Stir in soup, water and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 3-5 minutes.
3

Cut each biscuit into 4 pieces; gently stir into beef mixture. Transfer to slow cooker. Cook, covered, on low until dough is cooked through, 3-4 hours. Sprinkle with cheese. Cook, covered, until cheese is melted, about 5 minutes longer. Serve with toppings of your choice.