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.
Anne Watson/Rojo’s
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.
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Taco Monkey Bread
- Total Time: 65 minutes
- Yield: Serves 8
- Diet: Omnivore
Description
A fun twist on classic monkey bread! Savory taco filling baked into a pull-apart bread, perfect for parties.
Ingredients
- 8 oz (227 g) ground beef or turkey
- 1/4 cups (59 ml) Rojos Pico de Gallo (medium)
- 1 tsp salt
- 1 can (18 oz/510 g) biscuit dough
- 1/2 cups (118 ml) Rojos Pico de Gallo (medium)
- 1 cups (237 ml) cheddar cheese (shredded)
- 1/2 green bell pepper (diced)
- 2 scallions (sliced)
- 1 cups (237 ml) crushed tortilla chips
- 1 tbsp butter
- More salsa for dipping
- Sour cream for dipping
- Diced avocado
- Salsa con Queso for dipping
Instructions
- Preheat the oven to 350°F (177°C).
- Heat a skillet to medium-high heat and add one 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 the salsa, try to include the chunkiest parts and avoid adding the liquid.
- If baking and serving in the same pan (loaf pan or skillet), generously butter the pan and fill with the monkey bread. If using a ring mold pan, butter a non-stick pan or line with foil for easy removal.
- Bake for 45 minutes to 1 hour.
- While baking, melt butter in a bowl and add crushed tortilla chips; stir to combine.
- During the last ten minutes of baking, top the bread with the tortilla chip crumbs.
- Serve with sour cream, salsa, diced avocado, and queso dip.
Notes
- For a spicier kick, use a hotter salsa or add a pinch of cayenne pepper to the meat.
- To make ahead, assemble the monkey bread up to the baking step and refrigerate overnight. Add 15-20 minutes to the baking time.
- Substitute ground chicken or chorizo for the beef for a different flavor profile.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Appetizer
- Method: Oven-Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 large piece
- Calories: 400
- Sugar: 5
- Sodium: 600
- Fat: 25
- Saturated Fat: 12
- Unsaturated Fat: 10
- Carbohydrates: 40
- Fiber: 2
- Protein: 15
- Cholesterol: 60
Frequently Asked Questions
What type of meat can I use for the ground meat in Taco Monkey Bread?
You can use beef, turkey, or chicken for the ground meat, depending on your preference.
How can I ensure the Taco Monkey Bread comes out easily from the ring mold pan?
Make sure to grease the ring mold pan well or line it with foil to help it invert easily onto a plate.
Can I substitute the ready-made pico with another salsa?
Yes, you can use any salsa you prefer, but keep in mind that the flavor profile may change slightly.
