2 (7 1/2 oz.) pkgs. refrigerated biscuits
3/4 lb. ground beef
1/2 c. chopped onion
1 (11 oz.) can condensed Cheddar cheese soup
1 (8 oz.) can tomatoes, drained and chopped
2 tbsp. sliced scallions
2 tsp. prepared mustard
1/8 tsp. hot pepper sauce
1/2 c. (2 oz.) shredded Monterey Jack cheese

Oven, 400 degrees. Press biscuits into 12 inch round pizza pan, pinching edges together to seal. Bake 10 minutes. In skillet, brown beef and onion; drain. Stir in next 5 ingredients, except cheese. Spread to within 1/2 inch of edge of biscuit crust. Sprinkle with cheese. Bake 5 minutes or until biscuits are golden brown. Serves 6.