- Details
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Parent Category: Recipes
1 1/2 lb. lean ground beef
1 (1.25-oz.) pkg. Old El Paso® Taco Seasoning Mix
3/4 cup water
1 (10 3/4-oz.) can condensed tomato soup
1 (17.3-oz.) can Pillsbury® Grands!® Refrigerated Golden Corn Biscuits
or 1 (16.3-oz.) can Pillsbury® Grands!® Refrigerated Buttermilk Biscuits
8 oz. (2 cups) shredded Cheddar cheese
2 cups shredded lettuce
2 medium tomatoes, chopped
1 cup Old El Paso® Thick 'n Chunky Salsa
1 (2 1/4-oz.) can sliced ripe olives, drained
1 (8-oz.) container sour cream
3 green onions, sliced, if desired
1 . Heat oven to 375°F. 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.
2 . 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.
3 . 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.
4 . To serve, cut pizza into 8 squares. Top each serving with lettuce,
tomatoes, salsa, olives, sour cream and onions.
