Mexican Bubble Pizza Recipes

MEXICAN BUBBLE PIZZA

Mexican Bubble Pizza image

In this easy casserole-style pizza, strips of biscuit dough bake right in with taco-seasoned ground beef.

Provided by Pillsbury Kitchens

Categories Entree

Time 50m

Yield 8

Number Of Ingredients 12

Ingredients

1 1/2 lb lean (at least 80%) ground beef
1 package (1 oz) Old El Paso™ taco seasoning mix
3/4 cup water
1 can (10 3/4 oz) condensed tomato soup
1 can (16.3 oz) refrigerated Pillsbury™ Grands!™ Southern Homestyle Buttermilk Biscuits (8 Count)
2 cups shredded Cheddar cheese (8 oz)
2 cups shredded lettuce
2 medium tomatoes, chopped
1 cup Old El Paso™ Thick 'n Chunky salsa
1 can (2 1/4 oz) sliced ripe olives, drained
1 container (8 oz) sour cream
3 green onions, sliced, if desired

Steps:

Heat oven to 375°F. In 10-inch skillet, cook beef over medium-high heat 8 to 10 minutes or until thoroughly cooked, stirring frequently; drain. Add taco seasoning mix, water and soup; mix well. Heat to boiling. Reduce heat to low; simmer 3 minutes. Remove from heat.
Separate dough into 8 biscuits. Cut each biscuit into 8 pieces. Add pieces to beef mixture; stir gently. Spoon mixture into ungreased 13x9-inch pan.
Bake 18 to 23 minutes or until sauce is bubbly and biscuits are golden brown. Sprinkle with cheese. Bake 8 to 10 minutes longer or until cheese is bubbly.
To serve, cut pizza into 8 squares. Top each serving with remaining ingredients.

Nutrition Facts : Calories 560, Carbohydrate 40 g, Cholesterol 95 mg, Fat 3 1/2, Fiber 2 g, Protein 26 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 1300 mg, Sugar 10 g, TransFat 1 g

BUBBLE PIZZA

Bubble Pizza image

This recipe has a no-fuss crust made from refrigerated biscuits. For a jazzed-up version, add your favorite pizza toppings. -Jo Groth, Plainfield, Iowa

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 5

Ingredients

1-1/2 pounds lean ground beef (90% lean)
1 can (15 ounces) pizza sauce
2 tubes (12 ounces each) refrigerated buttermilk biscuits
1-1/2 cups shredded part-skim mozzarella cheese
1 cup shredded cheddar cheese

Steps:

In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in pizza sauce. Cut each biscuit into quarters; place in a greased 13x9-in. baking dish. Top with the beef mixture. , Bake, uncovered, at 400° for 20 minutes. Sprinkle with cheeses. Bake until cheese is melted, 5-10 minutes longer. Let stand for 5 minutes before serving.

Nutrition Facts : Calories 356 calories, Fat 16g fat (8g saturated fat), Cholesterol 73mg cholesterol, Sodium 730mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 1g fiber), Protein 28g protein.

MEXICAN BUBBLE PIZZA

Mexican Bubble Pizza image

This recipe is similar to the Italian Bubble Pizza, with a few changes. I like to add 1 cup of salsa on top of the cheese, after I melt it.

Provided by dogloverforever

Categories Meat

Time 18m

Yield 8 serving(s)

Number Of Ingredients 6

Ingredients

1 lb 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 (12 ounce) can Pillsbury refrigerated biscuits
2 cups shredded cheddar cheese

Steps:

Preheat oven to 375°F
Brown ground beef in large skillet or pan over medium heat until thoroughly cooked, stirring frequently. Drain. Add Old El Paso Taco Seasoning Mix, water, and tomato soup, and mix well. Bring to a boil. Reduce heat to low and simmer for 3 minutes. Remove from heat.
Separate dough from biscuits into 8 biscuits. Cut each biscuit into 8 pieces. Add to ground beef mixture. Stir gently.
Spoon mixture into ungreased 13x9-inch pan. Bake 18-23 minutes or until sauce is bubbly and biscuits are golden brown. Remove from oven.
Sprinkle with cheese. Return to oven. Bake until cheese is bubbly.
Cut into 8 squares.

Nutrition Facts : Calories 336, Fat 16.6, SaturatedFat 8.5, Cholesterol 66.5, Sodium 739.9, Carbohydrate 24.7, Fiber 1.1, Sugar 5.9, Protein 21.6

MEXICAN BUBBLE PIZZA

Mexican Bubble Pizza image

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.

Provided by Judy81350

Categories Meat

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 12

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

Steps:

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. Add taco seasoning mix, water and soup; mix well. Bring to a boil. Reduce heat to low; simmer 3 minutes. Remove from heat.
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.
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.
To serve, cut pizza into 8 squares. Top each serving with lettuce, tomatoes, salsa, olives, sour cream and onions.

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