Mexican Bubble Pizza

Mexican Bubble Pizza

In this easy casserole-style pizza, strips of biscuit dough bake right in with taco-seasoned ground beef.
  • 50 Minutes Total
  • 8 Servings

Ingredient List

  • 1 1/2 lbs (750 g) ground beef
  • 1 package Old El Pasoᵀᴹ Taco Seasoning Mix
  • 3/4 cup (175 mL) water
  • 1 can (10 oz/284 mL) condensed tomato soup
  • 1 can Pillsburyᵀᴹ Refrigerated Country Biscuits
  • 2 cups (500 mL) shredded Cheddar cheese
  • 2 cups (500 mL) shredded lettuce
  • 2 medium tomatoes, chopped
  • 1 cup (250 mL) Old El Pasoᵀᴹ Thick N' Chunky Salsa
  • 1 can sliced ripe olives, drained (optional)
  • 1 cup (250 mL) sour cream
  • 3 green onions, sliced, if desired

Preparation

  1. Heat oven to 375ºF. 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 10 biscuits. Cut each biscuit into 6 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.