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Grands!™ Taco Monkey Bread

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!
By Brooke McLay
Updated October 4, 2016


  • 1 1/2 lb lean (at least 80%) ground beef
  • 1 tablespoon Old El Paso™ taco seasoning mix
  • 2 cans (16.3 oz) refrigerated Pillsbury™ Grands!™ Flaky Layers Original Biscuits (8 Count)
  • 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.

  • 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.

No nutrition information available for this recipe
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