Monkey bread is a great appetizer, snack, or even breakfast, but Taco Monkey Bread goes where no other tear-and-share bread has gone before: dinner. Taco Monkey Bread takes the finger-friendly favorite and makes it a savory supper: each buttery ball of biscuits is stuffed with spicy, zesty taco meat and sharp, melty cheddar cheese, and then layered with even more cheese because no one can say no to more cheese. Taco Monkey Bread is easy to put together and even easier to eat. The hard part may be getting enough!
Ingredients• 2 (16-ounce) packages of refrigerated biscuits • 1 pound of ground beef • 1 (1-ounce) envelope of taco seasoning • 1 cup salsa • 16 ounces cheddar cheese, shredded, divided
Preheat the oven to 350 degrees F.
Grease a bundt pan.
In a large skillet, cook the ground beef until no longer pink, about 6-8 minutes.
Add the taco seasoning, stirring to combine evenly.
Add the salsa and stir to combine.
Transfer the biscuits from their packages.
Cut each biscuit in half.
Place a spoonful of the taco meat in each biscuit.
Top the meat with 1/2 of the cheese.
Form the stuffed biscuits into balls.
Place the balls into the prepared bundt pan, sprinkling the remaining cheese in between each layer.
Bake until the top is golden brown, about 25-30 minutes.
Let cool in the pan before inverting onto a plate.