Heat oven to 375ºF. In a 10-inch skillet, cook the 1/2 lbs ground beef over medium-high heat 8 to 10 minutes or until thoroughly cooked and no longer pink, stirring frequently; drain. Add the package Old El Pasoᵀᴹ taco seasoning mix, the water and the condensed tomato soup; mix well until evenly combined. Heat to boiling. Reduce heat to low; simmer 3 minutes so the flavors blend. Remove from heat.

Separate the Pillsburyᵀᴹ refrigerated country biscuits dough into 10 biscuits. Cut each biscuit into 6 pieces. Add all biscuit pieces to the warm beef mixture; stir gently to coat each piece with the sauce. Spoon the mixture into an ungreased 13x9-inch pan, spreading it into an even layer so it bakes uniformly.

Bake 18 to 23 minutes or until the sauce is bubbly and the biscuits are golden brown on top and cooked through in the center. Carefully remove the pan, sprinkle evenly with shredded cheddar cheese, and return to the oven. Bake 8 to 10 minutes longer or until the cheese is melted and bubbly.

To serve, let the pizza stand a few minutes so it is easier to cut, then cut the pizza into 8 squares. Top each serving with shredded lettuce, chopped medium tomatoes, Old El Pasoᵀᴹ Thick n' Chunky salsa, sliced ripe olives, sour cream and sliced green onions. Serve immediately while the base is still hot and the toppings are fresh.