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Grands!™ Taco Monkey Bread

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

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

Brooke McLay
October 4, 2016

Ingredients

1 1/2
lb lean (at least 80%) ground beef
1
tablespoon Old El Paso™ taco seasoning mix
2
cans (16.3 oz each) Pillsbury™ Grands!™ Flaky Layers refrigerated Original 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

Steps

Hide Images
  • 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.

Expert Tips

You’ll need a pile of napkins to wipe your fingers…they’re going to get messy

Tastes Like Chicken. Substitute shredded chicken for the ground beef in this recipe for a great flavor twist!

Top it Off! Don't feel limited in your toppings for this recipe! Feel free to add your favorite salsa, hot sauce, or other taco garnishes for a totally delicious meal or snack.

Nutrition Information

No nutrition information available for this recipe

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