Mexican Bubble Pizza

By Side Passion

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

Details

Preparation time 15mins
Cooking time 50mins
Adapted from pillsbury.com

Preparation

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