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Grands!™ Taco Monkey Bread

Brooke McLay
Updated Oct 4, 2016
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No one will be able to resist this clever, savory take on monkey bread!

Grands!™ Taco Monkey Bread

  • Prep Time 20 min
  • Total 0 min
  • Ingredients 12
  • Servings 6
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Ingredients

  • 1 1/2 lb lean (at least 80%) ground beef
  • 1 tablespoon from 1 container (6.25 oz) Old El Paso™ Original Taco Seasoning Mix
  • 2 cans (16.3 oz) refrigerated Pillsbury™ Grands!™ Flaky Layers Original Biscuits (8 Count)
  • 2 cups shredded sharp Cheddar cheese (8 oz)
  • 1/2 cup chopped tomato
  • 1/4 cup chopped red onion
  • 1 avocado, pitted, peeled and diced
  • 1 tablespoon chopped cilantro
  • 1 medium lime, squeezed (1 to 2 tablespoons juice)
  • Salt and pepper to taste
  • 1 1/2 cups shredded iceberg lettuce
  • 1/2 cup sour cream

Instructions

  • Step 
    1
    Heat oven to 350°F. Spray 9x5-inch loaf pan with cooking spray.
  • Step 
    2
    In 12-inch skillet, cook ground beef with taco seasoning mix over medium-high heat, stirring occasionally, until thoroughly cooked; set aside.
  • Step 
    3
    Separate each can of dough into 8 biscuits; cut each into quarters. In large bowl, toss biscuit pieces with cooked ground beef and Cheddar cheese. Pour into loaf pan.
  • Step 
    4
    Bake 35 minutes or until dark golden brown.
  • Step 
    5
    Meanwhile, in medium bowl, toss tomato, onion, avocado, cilantro, lime juice, salt and pepper.
  • Step 
    6
    Cool bread in pan 5 minutes. Place lettuce on serving plate. Invert bread onto plate over lettuce.
  • Step 
    7
    Top with sour cream and tomato-avocado mixture. Serve immediately.

Nutrition

No nutrition information available for this recipe

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