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Taco Bubble Pizza

 Taco Bubble Pizza
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
8 ServingsPrep: 20 min. Bake: 30 min.


  • 1-1/2 pounds ground beef
    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
  • 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


  • 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. 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

2 of 2

Taco Bubble Pizza (continued)

Directions (continued)

  • until cheese is melted. Serve with toppings. Yield: 8 servings.
Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.