Mexican Bubble Pizza

**CJs Mom** · 12-31-2006, 01:28 PM

If you like tacos, you will most likely enjoy this dish. It's easy and the leftovers heat nicely (if there are any!)

1 1/2 lbs. lean ground beef
1 (1.25 oz.) pkg Taco Seasoning mix
3/4 cup water
1 (10 3/4 oz.) can condensed tomato soup
1 (17.3 oz.) can Pillsbury Grands Refrigerated Golden Corn Biscuits OR
1 (16.3 oz) can Pillsbury Grands Refrigerated Buttermilk Biscuits
8 oz (2 cups) shredded Cheddar Cheese
2 cups shredded lettuce
2 medium tomatoes, chopped
Taco sauce or salsa (your preference)
1 (2 1/4 oz.) can sliced ripe olvies, drained
1 (8 oz) container sour cream
3 green onions, sliced, if desired

1. Heat oven to 375 F. Brown ground beef in large skillet over medium-high heat for 8-10 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.

2. Separate dough into 8 biscuits. Cut each biscuit into 8 pieces. Add pieces to ground beef mixture; stir gently. Spoon mxture into ungreased 13x9 inch pan.

3. Bake at 375 F for 18-23 minutes or until sauce is bubbly and biscuits are golden brown. Remove from oven. Sprinkle with cheese. Return to oven; bake an additonal -10 minutes or until cheese is bubbly.

4. To serve, cut pizza into 8 squares. Top each serving with lettuce, tomatoes, salsa, olves, sour cream and onions.

That's the recipe as it appears in the Pillsbury Bakeoff contest recipe book from 2000. Be sure to use a pound and a half of ground beef. We tried with just one pound and it's not enough. We prefer the corn to buttermilk biscuits, but they are hard to find sometimes. We like to omit the olives and use chives instead of scallions. We also mix some of the sour cream and taco sauce together to make a sauce for this dish. We don't cut it into 8 squares since there are only the two of us and just use a big spoon to dish it up.