Mexican Bubble Pizza - cooking recipe

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
Preparation
    Heat oven to 375\u00b0F
    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.
    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.
    Bake at 375\u00b0F 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.
    To serve, cut pizza into 8 squares. Top each serving with lettuce, tomatoes, salsa, olives, sour cream and onions.

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