Mexican Bubble Pizza Recipe
Mexican Bubble Pizza Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
This tasty pizza offers a new way to experience Mexican cuisine. Serve it at your next party and watch it disappear before your eyes. —Jackie Hannahs, Cedar Springs, Michigan
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Cook: 3 hours
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Cook: 3 hours

Ingredients

  • 1-1/2 pounds ground beef
  • 1 can (10-3/4 ounces) condensed tomato soup, undiluted
  • 3/4 cup water
  • 1 envelope taco seasoning
  • 1 tube (16.3 ounces) large refrigerated buttermilk biscuits
  • 2 cups shredded cheddar cheese
  • Optional toppings: shredded lettuce, chopped tomatoes, salsa, sliced ripe olives, sour cream and thinly sliced green onions

Directions

Fold an 18-in. square piece of heavy-duty foil in half to make an 18x9-in. strip. Place strip on bottom and up sides of a 6-qt. slow cooker. Coat strip with cooking spray.
In a large skillet, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Stir in soup, water and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, 3-5 minutes or until slightly thickened.
Cut each biscuit into four pieces; gently stir into beef mixture. Transfer to slow cooker. Cook, covered, on low 3-4 hours or until dough is cooked through. Sprinkle with cheese. Cook, covered, 5 minutes longer or until cheese is melted. Serve with toppings of your choice. Yield: 6 servings.

Test Kitchen Tips
  • The foil liner does double duty. Not only does it make cleanup a breeze, but it prevents hot spots that can burn the edges of the pizza.
  • The meat mixture can be made two or three days in advance. Just rewarm it before stirring in biscuits.
  • To easily turn up the heat, use pepper jack cheese instead of cheddar.
  • Originally published as Mexican Bubble Pizza in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2016, p19

    Nutritional Facts

    1 serving (calculated without toppings): 643 calories, 35g fat (15g saturated fat), 109mg cholesterol, 1870mg sodium, 46g carbohydrate (8g sugars, 2g fiber), 35g protein.

    • 1-1/2 pounds ground beef
    • 1 can (10-3/4 ounces) condensed tomato soup, undiluted
    • 3/4 cup water
    • 1 envelope taco seasoning
    • 1 tube (16.3 ounces) large refrigerated buttermilk biscuits
    • 2 cups shredded cheddar cheese
    • Optional toppings: shredded lettuce, chopped tomatoes, salsa, sliced ripe olives, sour cream and thinly sliced green onions
    1. Fold an 18-in. square piece of heavy-duty foil in half to make an 18x9-in. strip. Place strip on bottom and up sides of a 6-qt. slow cooker. Coat strip with cooking spray.
    2. In a large skillet, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Stir in soup, water and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, 3-5 minutes or until slightly thickened.
    3. Cut each biscuit into four pieces; gently stir into beef mixture. Transfer to slow cooker. Cook, covered, on low 3-4 hours or until dough is cooked through. Sprinkle with cheese. Cook, covered, 5 minutes longer or until cheese is melted. Serve with toppings of your choice. Yield: 6 servings.

    Test Kitchen Tips
  • The foil liner does double duty. Not only does it make cleanup a breeze, but it prevents hot spots that can burn the edges of the pizza.
  • The meat mixture can be made two or three days in advance. Just rewarm it before stirring in biscuits.
  • To easily turn up the heat, use pepper jack cheese instead of cheddar.
  • Originally published as Mexican Bubble Pizza in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2016, p19

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