Get ready to shake up your Taco Tuesday with this Taco Monkey Bread—a savory, cheesy twist on a classic favorite! Made with flaky biscuit dough stuffed with seasoned taco meat and baked to golden perfection in a Bundt pan, this pull-apart dish is perfect for parties, potlucks, or a fun family dinner. Serve it warm with your favorite taco toppings, and watch it disappear!
Why You’ll Love It:
This Taco Monkey Bread combines the flavors of a taco with the fun of pull-apart bread, making it perfect for gatherings or busy weeknights. Whether you’re hosting game day or celebrating Taco Tuesday, this recipe is guaranteed to be a hit!
How to Make Taco Monkey Bread:
Get ready to spice up your next gathering with this irresistible Taco Monkey Bread! Start by preheating your oven to 375°F (190°C) and giving your Bundt pan a generous coat of grease—trust us, you don’t want any sticky surprises later.
Next, let’s tackle the taco filling. In a large skillet, brown some ground beef over medium heat until it’s fully cooked and deliciously crumbly. Drain off any excess grease, then stir in taco seasoning, your favorite salsa, and a handful of shredded cheddar cheese. Let it all simmer together for 2–3 minutes until thickened, then set it aside to cool slightly—you’ll need it at just the right temperature for stuffing those biscuits.
Now comes the fun part—filling the biscuits! Separate the dough and cut each biscuit in half. Flatten each half into a small circle, then scoop about a tablespoon of that flavorful taco filling into the center. Carefully pinch the edges to seal them up, then roll each one into a neat little ball.
To assemble, start layering those stuffed biscuit balls into your greased Bundt pan, making sure to spread them out evenly. Pop it into the oven and bake for 20–25 minutes, or until the top is beautifully golden brown and baked to perfection.
Once it’s out of the oven, let it cool for about 5 minutes before flipping it onto a serving plate. Now for the finishing touches—serve it warm with a spread of taco toppings like guacamole, sour cream, and extra salsa. It’s a pull-apart masterpiece that’s guaranteed to be the star of the table!
Taco Monkey Bread
Delicious, seasoned taco meat baked to golden perfection in a Bundt pan for a fun, pull-apart dish. Whether you’re hosting game day or celebrating Taco Tuesday, this recipe is guaranteed to be a hit!
8
servings15
minutes25
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Ingredients
2 Cans 2 (8-count) Refrigerated biscuits
1 lb 1 Ground beef
1 Packet 1 Taco seasoning
1 Cup 1 Salsa
1 Cup 1 Shredded cheddar cheese
Directions
- Prep the Oven and Pan
Preheat your oven to 375°F (190°C).
Grease a Bundt pan thoroughly to prevent sticking. - Cook the Taco Filling
In a large skillet, brown the ground beef over medium heat until fully cooked.
Drain any excess grease.
Stir in the taco seasoning, salsa, and cheddar cheese.
Simmer for 2-3 minutes until thickened. Remove from heat and let cool slightly. - Fill the Biscuits
Separate the biscuits and cut each one in half.
Flatten each half into a small circle.
Spoon about 1 tablespoon of the taco filling into the center of each biscuit.
Pinch the edges to seal, then roll into a ball. - Assemble the Monkey Bread
Place the stuffed biscuit balls into the prepared Bundt pan, layering them evenly.
Bake for 20-25 minutes or until the top is golden brown and cooked through. - Serve and Enjoy
Let the monkey bread cool for 5 minutes before inverting it onto a serving plate.
Serve warm with your favorite taco toppings like guacamole, sour cream, and extra salsa.
Recipe Video
Notes
- Spicy Kick: Add chopped jalapeños or a dash of hot sauce to the taco filling for extra heat.
Cheesy Boost: Sprinkle extra cheese between layers before baking.
Make Ahead: Prepare the filling and stuff the biscuits in advance, then bake just before serving.
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