Grands!® Taco Monkey Bread

No one will be able to resist this clever, savory take on monkey bread!

  • prep time 20 min
  • total time
  • ingredients 12
  • servings 6

Ingredients

1 1/2
lb lean (at least 80%) ground beef
1
tablespoon Old El Paso™ taco seasoning mix
2
cans Pillsbury™ Grands!™ Flaky Layers refrigerated biscuits
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
  • 1 Heat oven to 350°F. Spray 9x5-inch loaf pan with cooking spray.
  • 2 In 12-inch skillet, cook ground beef with taco seasoning mix over medium-high heat, stirring occasionally, until thoroughly cooked; set aside.
  • 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.
  • 4 Bake 35 minutes or until dark golden brown.
  • 5 Meanwhile, in medium bowl, toss tomato, onion, avocado, cilantro, lime juice, salt and pepper.
  • 6 Cool bread in pan 5 minutes. Place lettuce on serving plate. Invert bread onto plate over lettuce.
  • 7 Top with sour cream and tomato-avocado mixture. Serve immediately.
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