Mexican Bubble Pizza

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Prep Time: 15 Min
Total Time: 50 Min
Makes: 8 servings

NUTRITION INFORMATION:
1 Serving: Calories 550 (Calories from Fat 280); Total Fat 32g (Saturated Fat 15g, Trans Fat 3g); Cholesterol 100mg; Sodium 1660mg; Total Carbohydrate 38g (Dietary Fiber 1g, Sugars 10g); Protein 27g Percent Daily Value*: Vitamin A 25%; Vitamin C 8%; Calcium 20%; Iron 20% Exchanges: 2 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 2 1/2 Medium-Fat Meat; 3 1/2 Fat Carbohydrate Choices: 2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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  • 8

Ingredients

  • 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
  • Side dish: chips and Chilis salsa, creamed corn
  • Note: add avocado

Preparation

Step 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. 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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