Description
This taco monkey bread is easy to make with canned biscuit dough, perfect as a shareable appetizer or game day snack! Every bite is filled with savory seasoned ground beef and melty cheese.
Ingredients
Scale
- 1 tablespoon olive oil
- 1/2 medium yellow onion, diced
- 1 pound lean ground beef
- 1 package (1- ounce) taco seasoning
- 1 1/2 cups Rotel diced tomatoes with green chiles
- 2 (16- ounce) cans biscuits (the biscuits with layers work best)
- 2 cups grated Mexican blend cheese, divided
- 3/4 cup butter, melted
- Optional garnishes: chopped cilantro, guacamole, salsa, sour cream, shredded lettuce
Instructions
- Preheat the oven to 350°F.
- Add olive oil to a large skillet, over medium heat. Add in the onion and cook until soft. Add in the ground beef and break apart in the skillet, cooking until no longer pink. Add in the crushed tomatoes, and taco seasoning and stir to combine. Reduce the heat to medium-low and cook for 5 – 10 minutes until thickened. Remove from the heat.
- While the ground beef is cooking, open the biscuits. Split each raw biscuit in half, widthwise (making 32 round biscuits). With a lightly floured rolling pin (or your hands) press each biscuit half out flat. *See note.
- Place the melted butter in a shallow bowl and set aside.
- Fill the center of each biscuit with 1 tablespoon of grated cheese and 1 tablespoon of the taco meat, keeping it away from the edge. Fold the biscuit dough around the meat and cheese into a ball and pinch the dough tightly. Dip each into the melted butter and place into a bundt pan.
- Once you have all the dough balls in the bundt pan drizzle with any remaining melted butter.
- Bake for 35 – 40 minutes, or until cooked through. If you notice the top browning too quickly, lightly tent the pan with foil.
- When done, allow the bread to cool in the pan for 10 minutes and then invert the pan onto a large plate. Sprinkle the remaining cheese on top of the bread to melt. Garnish with cilantro, shredded cheese, and/or olives as desired. Serve with guacamole and salsa.
Notes
- *When flattening the biscuits, the diameter should increase by 50%. You want them to be thin, but not too thin that they will break when you add the ground beef.
- Try to keep the meat in the middle when making the taco-filled dough balls. If the filling gets too close to the edge, the biscuit won’t hold together
- Store airtight in the refrigerator for up to 3 days.
