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Penny's Mexican Bubble Bread




Source of Recipe


Pbrown


List of Ingredients




1 lb. lean ground beef
1 pkg. Old El Paso taco seasoning mix
3/4 cut water (I only used 1/3 cup)
1 can condensed tomato soup
1 can Pillsbury Grands refrigerated buttermilk biscuits
2 cups shredded cheddar cheese
2 cups shredded lettuce
2 medium tomatoes choppede
1 cup salsa
1 can sliced ripe olives, drained
1 container ( 8 oz.) sour cream
3 green onions, if desired


Recipe



Heat oven to 375ºF. In 10 in. skillet, cook beef over medium-high heat 8-10 min.or until thoroughly cooked. stirring frequently; drain. Add taco seasoning mix, water & soup; mix well. Heat to boiling. Reduce heat to low. Simmer 3 min. 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 9x13 pan. Bake 18-23 min. or until sauce is bubbly & biscuits are golden brown. Sprinkle with cheese. Bake 8-10 min. longer until cheese is bubbly. Top each serving with remaining ingredients.

Penny's changes: My own tweaking follows....I don't care for salsa on top of things, do enjoy it cooked with stuff........so added the salsa to meat mixture while cooking instead of on top. We liked it, SIL thought it was a keeper as well & he's a super picky eater...LOL...worse than me!!