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
Mexican Bubble Pizza
Test Kitchen Tips
Watch How to Make Mexican Bubble Pizza
Mexican Bubble Pizza
Prep Time
15 min
Cook Time
3 hours 5 min
Yield
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.
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.
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