Tuesday, February 3, 2009

Mexican Bubble Pizza

A few weeks ago I found a few new recipes that I thought I would try on my often finicky darlings. I found this recipe on the Pillsbury website and decided it was worth trying out. Well, fortunate for me this turned out to be such a success with the kiddos that they wanted me to make it a second night in a row! This is so easy and can be dressed up to your taste. The kids just had more cheese and some salsa on theirs. We had the works on ours and it was GREAT!
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! Corn Biscuits
or 1 (16.3-oz.) can Pillsbury Grands! Buttermilk Biscuits
8 oz. (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 into ungreased 13x9-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.
The original recipe can be found here: Mexican Bubble Pizza Let me know if you made the recipe and how your family liked it!