Mexican Bubble Pizza

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

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. Sprinkle with cheese. 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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