Taco Monkey Bread

This pull-apart monkey bread tastes like your favorite tacos, but is extra fun to eat.

  • prep time 15 min
  • total time 45 min
  • ingredients 4
  • servings 8


cans Pillsbury™ Country® refrigerated biscuits (30 biscuits total)
cup unsalted butter, melted
package Old El Paso™ taco seasoning mix
cup shredded sharp Cheddar cheese (4 oz)
  • 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.
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