Mexican Bubble Pizza

1 1/2 pound lean ground beef
1 envelope (1.25-oz. size) taco seasoning mix
3/4 cup water
1 can (10 3/4-oz. size) condensed tomato soup
1 can (17.3-oz. size) refrigerated buttermilk biscuit dough
8 ounces shredded Cheddar cheese
2 cups shredded lettuce
2 medium tomatoes, chopped
1 cup chunky salsa
1 can (2 1/4-oz. size) sliced ripe olives, drained
1 container (8-oz. size) 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 squares. Top each serving with lettuce, tomatoes, salsa, olives, sour cream and onions.

This recipe for Mexican Bubble Pizza serves/makes 8