MEXICAN BUBBLE PIZZA

Mexican Bubble Pizza image

Sort of a Mexican version of Monkey Bread, and really really good! If you don't want to put onions (the green ones I suggested) on top, I have also cooked them in with the hamburger.

Provided by Megan Stewart

Number Of Ingredients 12

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Ingredients

1 1/2 lb lean ground beef
1 pkg taco seasoning mix
3/4 c water
10 3/4 oz condensed tomato soup
16.3 oz can pilsbury grands refrigerated buttermilk biscuits
2 c shredded cheddar (8 oz)
2 c shredded lettuce
2 medium tomatoes, chopped
1 c salsa
8 oz sour cream
3 green onions, sliced (optional)
guacamole

Steps:

1. Oven to 375 degrees. Fry beef over med-high heat, stirring frequently. Drain. Add seasoning mix, water, soup, and mix well. Heat to boiling, reduce heat to low, simmer 3 min. Remove from heat.
2. Separate dough to the 8 biscuits, then cut each biscuit into 8 pieces. Add to beef mixture, stir gently. Spoon into ungreased 9x13.
3. Bake, uncovered, 18-23 min or until sauce bubbles and biscuits are golden. Sprinkle with cheese and bake 10 min more. Cut into 8 squares, top with remaining ingredients.

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