All your favorite taco ingredeints are layered in a pan with dough to become the most delicious savory monkey bread. Dig into this taco monkey bread while you’re watching your next football game with friends.
Cheese, ground meat, bell peppers, salsa and scallions combine with biscuit dough to make a delicious appetizer we can’t get enough of. We used a ready-made, medium-spiced pico and served the bread with more salsa and a queso dip.
If you choose to use a ring mold pan, be sure to grease it well or even line it with a layer or two of foil so it is easy to invert onto a plate for serving. Feel free to bake and serve in a loaf pan or even a skillet.
Did you know Rojo’s is actually a family’s secret salsa recipe? In 1965 the family moved to the US and brought the recipes with them. Their delicious salsa reputation spread around Los Angeles until they began making it in large batches to sell.
Disclosure: We were not compensated by Rojo’s, however, we did receive free Rojo’s product to test this recipe.
Taco Monkey BreadHonest Cooking
- 1/2 pound ground beef or turkey
- 1/4 cup Rojo's Pico de Gallo medium
- 1 teaspoon salt
- 1 can biscuit dough we used an 8-biscuit can, about 18 ounces
- 1/2 cup Rojo's Pico de Gallo medium
- 1 cup cheddar cheese shredded
- 1/2 green bell pepper diced
- 2 scallions sliced
- 1 cup crushed tortilla chips
- 1 tablespoon butter
- More salsa for dipping optional
- Sour cream for dipping optional
- Diced avocado optional
- Salsa con Queso for dipping optional
- Preheat the oven to 350F.
- Heat a skillet to medium-high and heat a tablespoon of oil. Brown the ground meat in the pan with 1/4 cup salsa and salt. Set aside.
- Cut each biscuit into quarters.
- In a large bowl, combine biscuit pieces with the cooked ground meat, 1/2 cup salsa, cheese, bell pepper, and scallions. When adding in the salsa, try to include the chunkiest parts and avoid adding the liquid of the pico.
- If you are looking to bake and serve the monkey bread in the same pan, such as a loaf pan or skillet, generously butter the pans and fill with the monkey bread. If you are using a ring mold pan, butter non-stick pan or line with a layer of foil so it is easy to remove and invert onto a plate after baking.
- Bake for 45 minutes to 1 hour. While it is baking, melt the butter in a bowl and add in the crushed tortilla chips. Stir to combine. During the last ten minutes of baking, top the bread with tortilla chip crumbs.
- Serve with sour cream, salsa, diced avocado, and queso dip.
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