Ingredients
1-1/2 pounds lean ground beef (90% lean)1 can (10-3/4 ounces) condensed tomato soup, undiluted3/4 cup water1 envelope taco seasoning1 can (12 ounces) refrigerated buttermilk biscuits2 cups shredded cheddar cheeseTOPPINGS:2 cups torn leaf lettuce2 medium tomatoes, seeded and chopped1 cup salsa1 cup sour cream1 can (2-1/4 ounces) sliced ripe olives, drainedGreen onions, optional
Preparation
Cook beef in a large skillet over medium heat until no longer pink; drain. Stir in the soup, water and taco seasoning; bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes.
Meanwhile, cut each biscuit into eight pieces. Remove beef mixture from heat and gently stir in biscuit pieces. Transfer to an ungreased 13x9-in. baking dish.
Bake, uncovered, at 375° until biscuits are golden brown, 20-25 minutes. Sprinkle with cheese; bake until cheese is melted, 8-10 minutes longer. Serve with toppings.
