Taco Monkey Bread Cookies And Cups

Looking for more easy taco-inspired recipes? Give my taco pizza and taco burgers a try, too!

Why You’ll Love This Taco Monkey Bread Recipe

Addictively cheesy taco monkey bread is a delicious appetizer with a Tex-Mex spin! Here’s why you’ll want this monkey bread recipe at all your upcoming game day parties and get-togethers:

Why You’ll Love This Taco Monkey Bread RecipeWhat Is Monkey Bread?Ingredients You’ll NeedHow to Make Taco Monkey BreadTips for SuccessWhat to Serve With Taco Monkey BreadCan I Make Monkey Bread Without a Bundt Pan?How to StoreMore Easy AppetizersGet the Recipe

Simple to make. Monkey bread is fun and crazy-easy to make with just a handful of ingredients. Canned biscuit dough makes this recipe extra convenient. Crowd-friendly. Just like my cheese-stuffed garlic pull-apart bread and pull-apart pizza sticks, this taco monkey bread is a wonderfully savory appetizer that’s perfect for feeding a crowd. Cheesy and savory filling. Each bite of this taco monkey bread is wrapped in fluffy dough and bursting with Tex-Mex spice and plenty of melted cheese. The juicy taco beef filling comes together quickly on the stovetop.

What Is Monkey Bread?

Monkey bread goes by different names in the States, including pull-apart bread, plucking cake, or bubble bread. It’s usually made from canned biscuits or pastry dough and served similarly to my pull-apart cinnamon roll bread, where guests can tear off pieces, just like a monkey picks at its food! Monkey bread recipes can be sweet, like this pull-apart praline monkey bread, or savory, like today’s taco monkey bread.

Ingredients You’ll Need

I’ve included some notes on the ingredients for this easy Tex-Mex appetizer below. Don’t forget to scroll to the recipe card for the full recipe amounts and details.

Olive Oil – Or another type of cooking oil, for sautéing. Onion Ground Beef – You can also make the taco filling with ground chicken or ground turkey. Taco Seasoning – Choose your favorite taco seasoning blend from the store. Rotel – Canned diced tomatoes and green chilies. You can opt for the spicy or mild kind, depending on your preference. Canned Biscuits – Canned biscuits with layers work best, like Pillsbury Grands or similar. Cheese – I use a Mexican shredded cheese blend, but you can use grated cheddar cheese or another blend of cheese that you prefer. Butter – Melted in the microwave before you start. Garnishes – Your choice of taco toppings for serving. See below for more easy serving suggestions!

How to Make Taco Monkey Bread

Get out your bundt pans, and let’s make some cheesy taco monkey bread:

Sauté the ground beef and onions. Begin by cooking the onions and ground beef in a large skillet with oil. Combine and cook. Stir in the can of Rotel, sprinkle in the taco seasoning, and simmer the mixture for 5-10 minutes. Afterward, take the pan off the heat.

Flatten the biscuits. Meanwhile, pop open your canned biscuits and separate each raw biscuit into two halves (you should end up with 32 rounds). Flatten the dough halves into thin rounds using your hands or a rolling pin.

Assemble. I like to do this assembly line style. First, top each dough round with one spoonful of cheese, and one spoonful of taco meat. Next, wrap the dough up around the filling and pinch the ball tightly closed. Repeat with the remaining dough and filling.

Fill the pan. One at a time, dip your filled dough balls into melted butter and add them to a bundt pan. Once they’re all in there, drizzle the top with any leftover butter. Bake. Bake the monkey bread at 350ºF for 35-40 minutes, until the dough and filling is cooked through. Let the bread rest in the pan for a bit before inverting it onto a plate. Finish and serve! Sprinkle any leftover cheese over the hot monkey bread, and let it melt. Garnish with cilantro if you’d like, and get picking. Check out some of my favorite toppings and serving ideas below.

Tips for Success

There’s no monkey business when it comes to making monkey bread – it’s pretty straightforward. All the same, here are some tips that I picked up while testing this recipe that might be helpful:

Work in an assembly line. I’ve found that this is the easiest way to make this taco monkey bread. Get every roll pinched closed before dipping them in butter, to keep the process (and your hands!) as clean as possible. Get the right thickness. Make sure that you don’t flatten the biscuit dough too much. Dough that’s too thin can tear once it’s filled. Keep the filling in the center. If the meat gets too close to the edge, the biscuit won’t hold together. Avoid a burnt top. If you notice that the top of the monkey bread is browning too quickly, tent the pan lightly with foil. Check for doneness. Monkey bread is done baking when it starts to turn golden brown. To check if the dough is fully cooked, stick a toothpick into the bread portion (try to avoid the filling). If the toothpick comes out clean, the bread is done!

What to Serve With Taco Monkey Bread

Serve your taco monkey bread the same way you’d serve a taco! We love our taco bread bites topped with chopped cilantro, guacamole (or creamy avocado salsa), sour cream, salsa, shredded lettuce, and diced tomatoes. On game day, pair monkey bread with more Mexican-themed appetizers like cheesy chicken taquitos and tortilla chips with crock pot chicken nacho dip. These bread bites also taste delicious dunked in homemade ranch dressing or melty queso. For a family-style weeknight dinner, taco monkey bread is a fun side to chipotle lime chicken soup or white chicken chili and a Frito corn salad.

Can I Make Monkey Bread Without a Bundt Pan?

A bundt pan gives monkey bread recipes their signature shape, but if you don’t have one, you use a loaf pan or a 9×9” baking pan instead. Keep in mind that you may need to adjust the baking time to ensure that the dough is cooked throughout.

How to Store

Fridge. Store any leftover monkey bread covered in the fridge for up to 3 days. Make sure it’s cooled completely before you store it airtight. Freezer. I don’t recommend freezing taco pull-apart bread. Luckily, there’s rarely enough leftover to freeze!