Mexican Bubble Pizza!
This is MMM, MMM GOOD!
1 1/2 lb. lean ground beef
1 pkg. Old El Paso Taco Seasoning Mix
3/4 cup water
1 can condensed tomato soup
1 can Pillsbury Grands! (16.3-oz.) can Pillsbury Grands! Buttermilk Biscuits
(2 cups) shredded Cheddar cheese
2 cups shredded lettuce
2 medium tomatoes, chopped
1 cup Old El Paso Thick ‘n Chunky Salsa
1 can sliced ripe olives, drained
1-8 oz. container sour cream
3 green onions, sliced, if desired
Heat oven to 375°F. Brown ground beef in large skillet over medium-high heat for 8 to 10 minutes or until thoroughly cooked, stirring frequently. Drain. Add taco seasoning mix, water and soup; mix well. Bring to a boil. Reduce heat to low; simmer 3 minutes. Remove from heat.Separate dough into 8 biscuits. Cut each biscuit into 8 pieces. Add pieces to ground beef mixture; stir gently. Spoon mixture intoungreased 13×9-inch pan.Bake at 375°F. for 18 to 23 minutes or until sauce is bubbly and biscuits are golden brown. Remove from oven. Sprinkle with cheese. Return to oven; bake an additional 8 to 10 minutes or until cheese is bubbly. To serve, cut pizza into 8 squares. Top each serving with lettuce, tomatoes, salsa, olives, sour cream and onions.
***Note: This recipe really surprised us. It is really yummy. If you have picky eaters (I have one) then you don’t have to *dress* it up at all…it is good plain or with all the fixin’s.**