Mexican Bubble Pizza

Mexican Bubble Pizza

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Megan Stewart


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.


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  • 1 1/2 lb
    lean ground beef
  • 1 pkg
    taco seasoning mix
  • 3/4 c
  • 10 3/4 oz
    condensed tomato soup
  • 16.3 oz
    can pilsbury grands refrigerated buttermilk biscuits
  • 2 c
    shredded cheddar (8 oz)
  • 2 c
    shredded lettuce
  • 2 medium
    tomatoes, chopped
  • 1 c
  • 8 oz
    sour cream
  • 3
    green onions, sliced (optional)
  • ·

How to Make Mexican Bubble Pizza


  1. Oven 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.
  2. Separate dough to the 8 biscuits, then cut each biscuit into 8 pieces. Add to beef mixture, stir gently. Spoon into ungreased 9x13.
  3. Bake, 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.

Printable Recipe Card

About Mexican Bubble Pizza

Course/Dish: Casseroles
Main Ingredient: Beef
Regional Style: Mexican

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