Monkey bread is a great appetizer, snack, or even breakfast, but Taco Monkey Bread goes where no other tear-and-share bread has gone before — dinner. Taco Monkey Bread takes the finger-friendly favorite and makes it a savory supper: each buttery ball of biscuits is stuffed with spicy, zesty taco meat and sharp, melty cheddar cheese, and then layered with even more cheese because no one can say no to more cheese. Taco Monkey Bread is easy to put together and even easier to eat. The hard part may be getting enough!
Ingredients
- 2 (16-ounce) packages refrigerated biscuits
- 1 pound ground beef
- 1 (1-ounce) envelope taco seasoning
- 1 cup salsa
- 16 ounces cheddar cheese, shredded, divided
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Grease a Bundt™ pan.
Step 3 –In a large skillet, cook the ground beef until it is no longer pink, about 6-8 minutes.
Step 4 –Add the taco seasoning, stirring to combine evenly.
Step 5 –Add the salsa and stir to combine.
Step 6 –Transfer the biscuits from their packages.
Step 7 –Cut each of the biscuits in half.
Step 8 –Place a spoonful of the taco meat into each of the biscuit halves.
Step 9 –Top the meat evenly with 1/2 of the cheese.
Step 10 –Form the stuffed biscuits into balls.
Step 11 –Place the balls into the prepared Bundt pan, sprinkling the remaining cheese in between each layer.
Step 12 –Bake until the top is golden-brown, about 25-30 minutes.
Step 13 –Let it cool in the pan before inverting onto a plate.
Step 14 –Serve warm.
