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Mexican Bubble Pizza

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Ingredients

Scale
  • 1 1/2 lb lean (at least 80%) ground beef
  • 1 package (1 oz) Old El Paso™ taco seasoning mix
  • 3/4 cup water
  • 1 can (10 3/4 oz) condensed tomato soup
  • 1 can (16.3 oz) refrigerated buttermilk biscuits
  • 2 cups shredded Cheddar cheese (8 oz)
  • 2 cups shredded lettuce
  • 2 medium tomatoes, chopped
  • 1 cup Old El Paso™ Thick ‘n Chunky salsa
  • 1 can (2 1/4 oz) sliced ripe olives, drained
  • 1 container (8 oz) sour cream
  • 3 green onions, sliced, if desired

Instructions

  1. Heat oven to 375°F. In 10-inch skillet, cook beef over medium-high heat 8 to 10 minutes or until thoroughly cooked, stirring frequently; drain. Add taco seasoning mix, water and soup; mix well. Heat to boiling. Reduce heat to low; simmer 3 minutes. Remove from heat.
  2. Separate dough into 8 biscuits. Cut each biscuit into 8 pieces. Add pieces to beef mixture; stir gently. Spoon mixture into ungreased 13×9-inch pan.
  3. Bake 18 to 23 minutes or until sauce is bubbly and biscuits are golden brown. Sprinkle with cheese. Bake 8 to 10 minutes longer or until cheese is bubbly.
  4. To serve, cut pizza into 8 squares. Top each serving with remaining ingredients.

Find it online: https://legenrecipes.com/recipe/mexican-bubble-pizza/