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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 8 |
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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. Ingredients:
1 1/2 lbs lean ground beef |
1 (1 1/4 ounce) package old el paso taco seasoning mix |
3/4 cup water |
1 (10 3/4 ounce) can condensed tomato soup |
1 (17 1/3 ounce) can pillsbury 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 |
Directions:
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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