Mexican Bubble Pizza

INGREDIENTS

 

1 1/2      lb lean (at least 80%) ground beef

1            package (1 oz) Old El Paso® taco seasoning mix

3/4         cup water

1            can (10 3/4 oz) condensed tomato soup

1            can (16.3 oz) Pillsbury® Grands!® refrigerated buttermilk biscuits

2            cups shredded Cheddar cheese (8 oz)

2            cups shredded lettuce

2            medium tomatoes, chopped

1            cup Old El Paso® Thick 'n Chunky salsa

1            can (2 1/4 oz) sliced ripe olives, drained

1            container (8 oz) sour cream

3            green onions, sliced, if desired

 

 

DIRECTIONS

 

1 Heat oven to 375°F. 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 8 biscuits. Cut each biscuit into 8 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.