Mexican Bubble Pizza

“In this easy casserole-style pizza, strips of biscuit dough bake right in with taco-seasoned ground beef. This recipe appeared in the Pillsbury 2000 bake off and is from Karen Hamilton, Titonka, IA.”
1hr 5mins

Ingredients Nutrition

  • 1 12 lbs lean ground beef
  • 1 (1 1/4 ounce) packageold el paso taco seasoning mix
  • 34 cup water
  • 1 (10 3/4 ounce) can condensed tomato soup
  • 1 (17 1/3 ounce) canpillsbury grands refrigerated corn biscuits or 1 (16 1/3 ounce) can Pillsbury Grands refrigerated buttermilk biscuits
  • 8 ounces shredded cheddar cheese
  • 2 cups lettuce, shredded
  • 2 medium tomatoes, chopped
  • 1 cup old el paso thick 'n chunky salsa
  • 1 (2 1/4 ounce) can sliced ripe olives, drained
  • 1 (8 ounce) container sour cream
  • 3 green onions, sliced, if desired


  1. Heat oven to 375°F
  2. Brown ground beef in large skillet over medium-high heat for 8 to 10 minutes or until thoroughly cooked, stirring frequently. Drain. Add taco seasoning mix, water and soup; mix well. Bring to a boil. Reduce heat to low; simmer 3 minutes. Remove from heat.
  3. Separate dough into 8 biscuits. Cut each biscuit into 8 pieces. Add pieces to ground beef mixture; stir gently. Spoon mixture into ungreased 13x9-inch pan.
  4. Bake at 375°F for 18 to 23 minutes or until sauce is bubbly and biscuits are golden brown. Remove from oven. Sprinkle with cheese. Return to oven; bake an additional 8 to 10 minutes or until cheese is bubbly.
  5. To serve, cut pizza into 8 squares. Top each serving with lettuce, tomatoes, salsa, olives, sour cream and onions.

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