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Taco Bubble Pizza Recipe

Taco Bubble Pizza Recipe photo by Taste of Home

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Your entire family’s going to be requesting this meal! Lucky for you, it’s a cinch with tomato soup, taco seasoning and refrigerated biscuits. Set up a taco bar and let everyone add their favorite toppings. —Dawn Schutter, Titonka, IA

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Taco Bubble Pizza Recipe

Prep: 20 min. Bake: 30 min.

Yield: 8 Servings

20 30 50

Ingredients

1-1/2 pounds lean ground beef (90% lean)
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With Johnsonville Italian Sausage.
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1 can (10-3/4 ounces) condensed tomato soup, undiluted
3/4 cup water
1 envelope taco seasoning
1 can (12 ounces) refrigerated buttermilk biscuits
2 cups (8 ounces) shredded cheddar cheese
TOPPINGS:
2 cups torn leaf lettuce
2 medium tomatoes, seeded and chopped
1 cup salsa
1 cup (8 ounces) sour cream
1 can (2-1/4 ounces) sliced ripe olives, drained
Green onions, optional

Directions

Cook beef in a large skillet over medium heat until no longer pink; drain. Stir in the soup, water and taco seasoning; bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes.
Meanwhile, cut each biscuit into 8 pieces; set aside. Remove beef mixture from heat and gently stir in biscuits. Transfer to an ungreased 13-in. x 9-in. baking dish.
Bake, uncovered, at 375° for 20-25 minutes or until biscuits are golden brown. Sprinkle with cheese; bake 8-10 minutes longer or until cheese is melted. Serve with toppings. Yield: 8 servings.

Originally published as Taco Bubble Pizza in Simple & Delicious April/May 2013, p47

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

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Reviews for Taco Bubble Pizza

Taco Bubble Pizza

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Reviewed on May. 24, 2013 by Jlars519

This recipe is heavy, one note, and boring. Though my kids loved making it. It really needs something else. Red peppers,onion cooked in.

Reviewed on Apr. 13, 2013 by TeresaWitt

Very easy to make and quite tasty. The biscuits add a nice texture.

Reviewed on Apr. 08, 2013 by bjsilve0

Easy, quick, love it. I used a Boboli instead of the biscuits. Made it even faster to put together.

Reviewed on Mar. 26, 2013 by respcarol

I tried this for lunch today.So easy to make Next time I will make a double batch.My son ate half the pan. My husband, who is fussy as hell loved it.What a great recipe.Will have to make this once a week for sure

Reviewed on Mar. 12, 2013 by nesting in Illinois

I made this Sunday night for dinner. I got a 4 thumbs up.