Prepare the slow cooker with two sheets of parchment paper to create a sling for the pizza. Spray the parchment paper with nonstick cooking spray. Note- You DO NOT have to use parchment. I've made this without parchment and works great. Still be sure to spray with non-stick spray.
In a large skillet over medium high heat, cook the ground beef until no longer pink, crumbling as it cooks. Drain well and return the beef to the skillet.
Add the taco sauce, water, and taco seasoning to the skillet. Bring the beef mixture to a boil, reduce the heat to medium low, and allow it to simmer for five minutes or until sightly thickened.
Meanwhile, cut each biscuit into 6 pieces. Place the biscuit pieces into a large bowl or directly into the slow cooker on top of the parchment.
Fold the beef mixture and half of the cheese into the biscuits, evenly distributing the beef mixture throughout.
Cover the slow cooker and cook on low for 3 - 3.5 hours or until the biscuit dough is cooked through.
Remove the lid and sprinkle the top with the remaining cheese. Re-cover the slow cooker until the cheese is melted.
Lift the casserole from the slow cooker using the parchment foil sling. Transfer the pizza to a cutting board and carefully slice into pieces.
Serve the casserole with shredded lettuce, chopped tomatoes, or your choice of toppings.
Notes
For a meatless meal, black beans would make a perfect meat swap and cut back on cook time even more since you won't have to brown the ground beef.
Store any leftovers in an airtight container. Make sure you store any toppings separately. It should keep in the fridge for 3 to 5 days. It can also be frozen, making it a great freezer meal option.
You do not need to use parchment paper; you can spray your slow cooker with non-stick spray or use aluminum foil.