Mexican Bubble Pizza

Mexican Bubble Pizza
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In this easy casserole-style pizza, strips of biscuit dough bake right in with taco-seasoned ground beef.

Prep Time:
15 Min
Total Time:
50 Min
Makes:
8 servings
Pillsbury Bake-Off
Karen Hamilton
TitonkaIA
Bake-Off® Contest 39, 2000
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INGREDIENTS
1 1/2lb lean (at least 80%) ground beef
1package (1 oz) Old El Paso® taco seasoning mix
3/4cup water
1can (10 3/4 oz) condensed tomato soup
1can (16.3 oz) Pillsbury® Grands!® refrigerated buttermilk biscuits
2cups shredded Cheddar cheese (8 oz)
2cups shredded lettuce
2medium tomatoes, chopped
1cup Old El Paso® Thick 'n Chunky salsa
1can (2 1/4 oz) sliced ripe olives, drained
1container (8 oz) sour cream
3green onions, sliced, if desired
DIRECTIONS
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 13x9-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.
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