I’m here! Myself and 24 of my classmates have made it to the beautiful Dominican Republic, but of course it wasn’t without an adventure. Our flights start out smoothly – the flight from Omaha to Dallas was on time, and we made our short layover with plenty of time from Dallas to Miami. But when we landed in Miami we were faced with some news. Our flight to Santiago, Dominican Republic was canceled. Not delayed. Canceled. Long story short, we waited in line at the rebooking counter for three hours, to have our group split up so some of us arrived in Santo Domingo at 7:30 p.m. and the other group at 3:30 a.m. I was in the former group and we spent the next 8 hours waiting for the latter group in the airport trying to sleep on rock hard benches. Then we all had to be bused to Santiago, finally arriving at 6:30 a.m. With our luggage still in Miami.
Luckily we were able to sleep the entire morning and finally got our luggage today! I’ve taken a ton of pictures but the uploading process is pretty slow with the WiFi we have here so I’ll be posting those a bit later. Until then, I have an awesome and easy recipe to share. I’d never heard of Mexican Bubble Pizza until a Facebook “friend” posted it a few weeks ago, but it sounded so delicious I made it the very next day. Since I gave up meat for Lent, I made it two ways: half with beef and half with black beans and corn. It turned out great! The “crust” is made from cut up canned biscuits mixed with condensed tomato soup and beef or beans, then topped with cheese and baked until nice and gooey! Then it’s topped with all of the taco pizza toppings like lettuce, tomatoes, olives, avocado, sour cream and green onions. It reminded me of Taco Pizza and left me wishing I had bought Doritos to crush on top like good ‘ol Happy Joe’s Pizza Restaurant used to do.
Ingredients
- 1 1/2 lb lean ground beef
- 1 package taco seasoning mix
- 3/4 cup water
- 1 can (10.75 oz) condensed tomato soup
- 1 can refrigerated buttermilk biscuits
- 2 cups shredded Mexican blend cheese
- 2 cups shredded lettuce
- 2 medium tomatoes, chopped
- 1 cup salsa
- 1 (2.25) oz can olives, drained (optional)
- sour cream
- avocado
- green onions
Directions
- Preheat oven to 375 degrees F.
- In large skillet, cook beef over medium high heat for 8 to 10 minutes, or until thoroughly cooked, breaking it up as it cooks.
- Drain.
- Add taco seasoning, water, and soup and mix well.
- Heat to boiling. Reduce heat to low and simmer for 3 minutes.
- Remove from heat.
- Separate dough into the 8 biscuits.
- Cut each biscuit in 8 pieces.
- Add the pieces to the beef mixture and stir gently.
- Spoon mixture into ungreased casserole dish. A 9x13" dish is recommended.
- Bake in preheated oven for 20-22 minutes, or until sauce is bubbly and biscuits are golden brown. Sprinkle with cheese then bake 10 minutes longer, or until cheese is bubbly.
- Cut into squares and top with remaining ingredients. Enjoy!
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http://www.greensnchocolate.com/2011/03/mexican-bubble-pizza-two-ways.htmlIngredients
- 1 can black beans
- 1 can corn
- 1 package taco seasoning mix
- 1/2 cup water
- 1 (10.75 oz) can condensed tomato soup
- 1 can refrigerated buttermilk biscuits
- 2 cups shredded Mexican blend cheese
- 2 cups shredded lettuce
- 2 medium tomatoes, chopped
- 1 cup salsa
- 1 (2.25) oz can olives, drained (optional)
- sour cream
- avocado
- green onions
Directions
- In large skillet, add black beans, corn, taco seasoning, water, and soup over medium-high heat. Bring to boil.
- Reduce heat to low, then simmer for 3 minutes.
- Separate dough into the 8 biscuits.
- Cut each biscuit in 8 pieces.
- Add the pieces to the bean mixture and stir gently.
- Spoon mixture into ungreased casserole dish. A 9x13" dish is recommended.
- Bake in preheated oven for 20-22 minutes, or until sauce is bubbly and biscuits are golden brown. Sprinkle with cheese then bake 10 minutes longer, or until cheese is bubbly.
- Cut into squares and top with remaining ingredients. Enjoy!
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Oh, I’ve never heard of this recipe before. Sounds yummy. Wishing you a wonderful trip.
so glad you’re there safe and sound! I didn’t realize you’d still be blogging–can’t wait to read about your adventures
Glad to hear you made it safely! This recipe is new to me too, but it sure looks delicious!
Yum! Looks divine:) Have fun on your trip!!:)
Taylor – blessings for a wonderful trip! How exciting!
Surely – you don’t live in Omaha. I live in Omaha!
Susan http://www.ugogrrl.com