Mexican Bubble Pizza
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  • Ingredients 1-1/2 pounds ground beef1 can (10-3/4 ounces) condensed tomato soup, undiluted3/4 cup water1 envelope taco seasoning1 tube (16.3 ounces) large refrigerated buttermilk biscuits2 cups shredded cheddar cheeseOptional toppings: shredded lettuce, chopped tomatoes, salsa, sliced ripe olives, sour cream and thinly sliced green onions View Recipe 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 four pieces; gently stir into beef mixture. Transfer to slow cooker. Cook, covered, on low 3-4 hours or until dough is cooked through. Sprinkle with cheese. Cook, covered, until cheese is melted, about 5 minutes longer. Serve with toppings of your choice.
  • Test Kitchen Tips The foil liner does double duty. Not only does it make cleanup a breeze, but it prevents hot spots that can burn the edges of the pizza. The meat mixture can be made two or three days in advance. Just rewarm it before stirring in biscuits. To easily turn up the heat, use pepper jack cheese instead of cheddar. 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. Originally published as Mexican Bubble Pizza in Taste of Home Everyday Slow Cooker



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