Ingredients
Scale
- 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
For serving
- More salsa for dipping (optional)
- Sour cream for dipping (optional)
- Diced avocado (optional)
- Salsa con Queso for dipping (optional)
Instructions
- 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.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Appetizer
- Cuisine: Tex-Mex