Mexican Bubble Pizza

(191)
  35 reviews
  • 15|min prep time
  • 50|min total time
  • 12 ingredients
  • 8 servings

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) Pillsbury™ Grands!™ 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

Directions

  1. 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. 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. 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. 4 To serve, cut pizza into 8 squares. Top each serving with remaining ingredients.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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