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Mexican Bubble Pizza

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
  • Total Time
    Prep: 15 min. Cook: 3 hours
  • Makes
    6 servings

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

  • Line a 6-qt. slow cooker with a double thickness of heavy-duty foil. Coat with cooking spray.
  • 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.
  • 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.

    Reviews

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    Average Rating:
    • michelebuckley
      Feb 14, 2020

      No comment left

    • Marcia
      Oct 6, 2019

      This was surprisingly good with little effort. I also thought it odd that it was to be made in a slow cooker and since I didn't have much time I opted to bake in my oven. I used tomatoes and salsa for the soup and water combo listed in the recipe. Served with cut up tomatoes, lettuce, avocado and sour cream. Fast, easy and tasty!

    • K
      Sep 27, 2019

      I think this looks interesting, simple, and tasty, but I also think it's an example of using an applicance because you want to, not because you should. This recipe doesn't appear to benefit from being slow-cooked. Browned meat in sauce over chopped biscuits can easily be baked -- why cook biscuits for FOUR HOURS? Any thoughts on why the slow cooker is the weapon of choice, here, other than not being nearby and having to watch?

    • Tracy
      Jan 27, 2019

      No comment left

    • janice1013
      Oct 26, 2017

      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!

    • candyv
      Sep 24, 2017

      No comment left

    • sandym123ben
      Jul 30, 2017

      this was so good,next time I will double it. I added a can of diced tomatoes. Everybody loved it

    • Bk
      Jul 25, 2017

      Thanks for sharing..cant wait to try it!

    • Rosemary
      Jul 25, 2017

      Wonderful quick and delicious Idea thanks for sharing was a nice lunch for small unexpected crowd