mexican bubble pizza
Sort of a Mexican version of Monkey Bread, and really really good! If you don't want to put onions (the green ones I suggested) on top, I have also cooked them in with the hamburger.
prep time
cook time
method
Bake
yield
8 serving(s)
Ingredients
- 1 1/2 pounds lean ground beef
- 1 package taco seasoning mix
- 3/4 cup water
- 10 3/4 ounces condensed tomato soup
- 16.3 ounces can pilsbury grands refrigerated buttermilk biscuits
- 2 cups shredded cheddar (8 oz)
- 2 cups shredded lettuce
- 2 medium tomatoes, chopped
- 1 cup salsa
- 8 ounces sour cream
- 3 - green onions, sliced (optional)
- - guacamole
How To Make mexican bubble pizza
-
Step 1Oven to 375 degrees. Fry beef over med-high heat, stirring frequently. Drain. Add seasoning mix, water, soup, and mix well. Heat to boiling, reduce heat to low, simmer 3 min. Remove from heat.
-
Step 2Separate dough to the 8 biscuits, then cut each biscuit into 8 pieces. Add to beef mixture, stir gently. Spoon into ungreased 9x13.
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Step 3Bake, uncovered, 18-23 min or until sauce bubbles and biscuits are golden. Sprinkle with cheese and bake 10 min more. Cut into 8 squares, top with remaining ingredients.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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