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Friday, January 15, 2010

Mexican Bubble Pizza

This is my own take on a recipe that I found in our neighborhood cookbook. We love it so much! I have experimented with different kinds of biscuit batters when I've forgotten to purchase refrigerator biscuits. Normal Corn bread batter will be great when you drop it  in a dumpling fashion on top right before baking.


Mexican Bubble Pizza
2 cans of chili
1 can diced tomatoes
1 tbsp taco seasoning
1 can Pillsbury Grands golden corn biscuits or buttermilk biscuits
2 cups shredded chedddar cheese
Toppings: Lettuce, chopped tomato, salsa, olives, green onion, Sour cream

Method:
Heat oven to 375 degrees. Pour chili and tomatoes into a pot on the stove. Warm the chili mixture, add in the taco seasoning stir untill hot. Cut each biscuit into 8 pieces. Add pieces into the chili mixture- stir gently just folding the mixture. Spoon into an ungreased 9x13 pan. Bake for 18-23 mins or until golden brown. Remove from the oven sprinkle with cheese and replace in the ove for 5-7 mins until the cheese melts. Serve with toppings on top.