Taco Monkey Bread

Blogger Sarah W. Caron from Sarah's Cucina Bella serves up pull-apart monkey bread that tastes like your favorite tacos with this Taco Monkey Bread recipe.

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Servings 8

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ingredients 4
Prep Time 15 min
Total Time 45 min

Ingredients

3: cans Pillsbury® Country® refrigerated biscuits (30 biscuits total)

1/2: cup unsalted butter, melted

1: package Old El Paso® taco seasoning mix

1: cup shredded sharp Cheddar cheese (4 oz)

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Directions

1 Heat oven to 375°F. Separate each can of dough into 10 biscuits. Arrange in 3 rows on cutting board. Using pizza cutter, cut each biscuit into quarters.
2 In small bowl, stir together melted butter and taco seasoning mix.
3 Working with a few biscuit pieces at a time, dip pieces into butter mixture, turning to coat. In ungreased 12-cup fluted tube cake pan, arrange 1 can of dipped biscuit pieces in a single row. Sprinkle with 1/2 cup of the cheese. Add second can of dipped pieces; sprinkle with remaining 1/2 cup cheese. Top with remaining can of dipped biscuit pieces.
4 Bake 25 to 30 minutes or until golden brown. With knife, loosen bread around edge of pan. Place serving plate upside down over pan; turn plate and pan over. Remove pan. Serve warm or cold.