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
Healthified MexicanPizzaTheSkinnyFork. One of my favorite bad habits is the infamous 'MexicanPizza', with a whopping 540 calories. 1 Pizza • Calories. Place the pizzas back into the oven for another 5-10 minutes, or until the cheese is melting
Mine was browning on the sides and had a plethora of bubbles (like pancakes) on the uncooked side. Her favorite item to get, however, was a Vegetarian MexicanPizza – a crispy crust topped with refried beans, cheese and tomatoes
These Mexicanpizzas can be prepared using either, it is up to your preference. Mexican foods are a great way to cut back on meat, because a lot of times, like I have done here you can add in beans for extra bulk
4 Heat large skillet or griddle to medium high, place pizzas on skillet and cook for 3 – 5 minutes or until golden brown. 5 Top each pizza with enchilada sauce, sprinkle with cheese and top with desired toppings. Bake pizzas for 3 – 5 minutes or until cheese is melted and pizza is heated through. 6 Slice pizzas into 4ths with pizza cutter and serve with sour cream and salsa
Recipe altered from Flat Belly Diet book for MenIngredients2 flour tortillas (we used wheat tortillas)2 teaspoon olive oil6 ounces peeled and deveined medium shrimp2/3 cup prepared mild salsa4 ounces shredded reduced-fat Mexican blend cheese2 tablespoons chopped fresh cilantroDirectionsPreheat the oven to 425 degrees