MEXICAN BUBBLE PIZZA

By Deee

Ingredients

• 1 1/2 POUNDS GROUND BEEF
• 1 CAN 10-3/4 OZ TOMATO SOUP, UNDILUTED
• 3/4 CUP WATER
• 1 ENVELOPE TACO SEASONING
• 1 TUBE (16.3 OZ) LARGE REFIGERATED BUTTERMILK BUSCUITS
• 2 CUPS SHREDDED CHEESE

Preparation

Step 1

PLACE FOIL IN BOTTOM OF 6 QT SLOW COOKER
AND SPRAY WITH COOKING SPRAY.
BROWN HAMBERGER. DRAIN. ADD SOUP WATER AN TACO SEASONING. BRING TO A BOIL THEN SIMMER FOR 5 MIN. CUT BUSCUITS INTO FOUR PIECES AND GENTLY STIR INTO MEAT MIXTURE. TRANSFER TO CROCK POT AND COOK 3 TO 4 HOURS ON LOW COVERED UNTIL DOUGH IS COOKED. ADD CHEESE AND COOK COVERED FOR 5 MIN OR UNTIL CHEESE IS MELTED