Taco Bubble Casserole

• 1- 1/2 pound Lean Ground Beef
• 1 package Taco Seasoning Mix (1 Ounce Package)
• 3/4 cups Water
• 1 can (10 3/4-oz.) Condensed Tomato Soup
• 1 can (17.3-oz.) Grands Refrigerated Golden Corn Biscuits Or 1 (16.3-oz.) Refrigerated Buttermilk Biscuits
• 2 cups Shredded Cheddar Cheese
• For Toppings:
• 2 cups Shredded Lettuce
• 2 whole Medium Tomatoes, Chopped
• 1 cup Thick/Chunky Salsa
• 1 can (2 1/4-oz.) Sliced Ripe Olives, Drained
• 8 ounces, weight Container Sour Cream
• 3 whole Green Onions, Sliced, If Desired

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

ground beef, mix, water, buttermilk, cheddar cheese, shredded lettuce, tomatoes, salsa, olives, sour cream, green onions

Taken from tastykitchen.com/recipes/main-courses/taco-bubble-casserole/ (may not work)