- 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
- 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.
Reviews forMexican Bubble Pizza
"This is SO yummy! Somehow, when I printed this recipe, the directions were on a second sheet of paper and got misplaced. I didn't realize it was to be made in the slow cooker. I just cooked up the meat mixture (Step 2 only) and put it on soft taco shells with shredded cheese, tomatoes and sour cream!"
"I'm rating this more on technique than ingredients. As much as I hate when someone submits a review saying they did a million things differently, I'm doing it this time. Condensed soup and taco seasoning mix seemed to be a bit high on sodium. I subbed a jar of salsa, a squish of tomato paste from a tube and a spoonful of chili powder instead. I didn't see the point of simmering the sauce for 3 minutes, so I just mixed the sauce ingredients in the crockpot, along with some chopped chilies, a can of sliced olives, and the drained ground beef. In response to reyesjean, I liked this recipe as I live in Phoenix and try not to heat up the house with the oven until December or January! Otherwise, it would be better baked. The biscuits don't puff up as much as if they were baked, but they were completely cooked through, if a bit dense in texture. The real reason I wanted to rate this is this technique can yield other other recipes. I started thinking of doing this with: 1) chicken, peas and alfredo, 2) chicken, cauliflower and Indian simmer sauce, 3) ham, broccoli and a cheesy sauce. Thanks for the inspiration, Jackie!"
"this was so good,next time I will double it. I added a can of diced tomatoes. Everybody loved it"
"quick?!?! Instead of 3-4 hours in a crock pot, why not 15-20 mins in the oven! Put the biscuits on top, since the meat mixture is already hot!!"
"Thanks for sharing..cant wait to try it!"
"Wonderful quick and delicious Idea thanks for sharing was a nice lunch for small unexpected crowd"