Mexican Bubble Pizza

• 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 (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

1. Heat oven to 375u0b0F
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 375u0b0F 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.

lean ground beef, paso taco, water, tomato soup, corn, cheddar cheese, tomatoes, salsa, olives, sour cream, green onions

Taken from www.food.com/recipe/mexican-bubble-pizza-207555 (may not work)