Categories: hispanic

Ingredients

• 1 1/2 lb.lean ground beef
• 1 (1.25-oz.)pkg.Taco Seasoning Mix
• 3/4 cup water
• 1 (10 3/4-oz.) can condensed tomato soup
• 1 (17.3-oz.) can Pillsbury Grand!Refrigerated Golden Corn Biscuits or
• 1 (16.3-oz.) can Pillsbury Grand!Refrigerated Buttermilk Biscuits
• 8 oz. (2 cups) shredded Cheddar cheese
• 2 cups shredded lettuce
• 2 medium tomatoes, chopped
• 1 cup Thick 'n Chunky Salsa
• 1 (2 1/4-oz.) can sliced ripe olives, drained
• 1 (8-oz.) container sour cream
• 3 green onions, sliced, if desired

Directions

1. Heat oven to 375 F. Brown ground beef in large skillet over medium- high heat for 8 to 10 minutes or until thoroughly cooked, stirring frequently. Drain.

2. Add taco seasoning mix, water and soup; mix well.

3. Bring to a boil. Reduce heat to low; simmer 3 minutes. Remove from heat.

4. Separate dough into 8 biscuits. Cut each biscuit into 8 pieces.

5. Add pieces to ground beef mixture; stir gently. Spoon mixture into ungreased 13×9-inch pan.

6. Bake at 375 F for 18 to 23 minutes or until sauce is bubbly and biscuits are golden brown. Sprinkle with cheese.

7. Bake an additional 8 to 10 minutes or until cheese is bubbly.

8. To serve, cut pizza into 8 squares.

9. Top each serving with lettuce, tomatoes, salsa, olives, sour cream and onions.

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