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Taco Monkey Bread

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  • Author: Honest Cooking
  • Total Time: 1 hour 15 minutes
  • Yield: 5 servings 1x


  • 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)


  1. Preheat the oven to 350F.
  2. 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.
  3. Cut each biscuit into quarters.
  4. 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.
  5. 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.
  6. 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.
  7. Serve with sour cream, salsa, diced avocado, and queso dip.
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Category: Appetizer
  • Cuisine: Tex-Mex
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