Save on Pinterest

Mexican Bubble Pizza

Total Time

Prep: 15 min. Cook: 3 hours

Makes

6 servings

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

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

  1. Line a 6-qt. slow cooker with a double thickness of heavy-duty foil. Coat with cooking spray.
  2. In a large skillet, cook beef over medium heat until no longer pink, 6-8 minutes, breaking into crumbles; drain. Stir in soup, water and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 3-5 minutes.
  3. Cut each biscuit into 4 pieces; gently stir into beef mixture. Transfer to slow cooker. Cook, covered, on low until dough is cooked through, 3-4 hours. Sprinkle with cheese. Cook, covered, until cheese is melted, about 5 minutes longer. Serve with toppings of your choice.

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.
  • Nutrition 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.