Taco Monkey Bread is a savory pull-apart bread made with biscuit dough stuffed with seasoned taco meat, then layered with salsa and plenty of melted cheddar cheese. It bakes in a Bundt pan until golden brown, cheesy, and ready to pull apart piece by piece.
This is one of those fun recipes my adult kids still love when they come over. It takes everything they love about tacos and turns it into cheesy pull-apart bread that everyone can grab and enjoy. 🌮🧀
Why I Love Taco Monkey Bread
“Made a half batch of this for Super Bowl Sunday using generic "grands" biscuits and homemade taco meat. Just cooked it in a smaller bundt pan. It was terrific. Excellent with salsa con queso or Tex-mex condiment of your choice.”
About the Ingredients ⭐
- Grands Biscuits: Refrigerated biscuit dough makes the pull-apart bread quick and easy.
- Taco Meat: Use freshly cooked taco meat or leftover taco meat.
- Salsa: Adds moisture and taco flavor between the layers.
- Cheddar Cheese: And lots of it. Shredded cheddar makes every layer cheesy.
Be sure to check out the full recipe and ingredient list below
How to Make Taco Monkey Bread
Prepare the Filling: Preheat the oven to 350°F and grease a Bundt pan. Cook the taco meat, then stir in 1 cup salsa.
Fill the Biscuits: Cut each biscuit in half. Place a spoonful of taco meat in the center, top with cheddar cheese, then pinch the dough closed and shape into a ball.
Layer the Bundt Pan: Arrange the filled biscuit balls in the prepared pan, sprinkling shredded cheddar cheese between each layer. Repeat until all the biscuits are used.
Bake: Bake for 25–30 minutes, or until the biscuits are cooked through and the top is golden brown.
Tips I Found Helpful 💙
- Don’t overfill: Use just enough taco meat and cheese so you can pinch the biscuit dough closed.
- Seal the dough: Pinch each ball well so the filling stays inside while baking.
- Add cheese between the layers: This gives you plenty of melty cheese throughout the monkey bread.
- Check the center: Make sure the biscuits in the middle are fully baked before removing it from the oven.
Questions Readers Ask Most
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Taco Monkey Bread
Cheesy Taco Monkey Bread stuffed with taco meat and layered with salsa and plenty of melted cheddar.
Ingredients
- 2 packages Grands biscuits
- 1 pound prepared taco meat
- 1 cup salsa
- 16 ounces cheddar cheese, shredded
Instructions
- Preheat the oven to 350°F and grease a Bundt pan.
- Cook the taco meat, then stir in the salsa.
- Cut each biscuit in half.
- Place a spoonful of taco meat in the center of each piece and top with cheddar cheese.
- Pinch the dough closed and shape into a ball.
- Arrange the filled biscuit balls in the Bundt pan, sprinkling cheddar cheese between each layer.
- Repeat until all the biscuits are used.
- Bake for 25–30 minutes, or until golden brown and the biscuits in the center are cooked through.
Notes
Serve with salsa and any toppings you love with your tacos.
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Nutrition Information:
Yield:
8Serving Size:
4 piecesAmount Per Serving: Calories: 390Total Fat: 27gSaturated Fat: 13gUnsaturated Fat: 13gCholesterol: 108mgSodium: 677mgCarbohydrates: 7gFiber: 8gSugar: 2gProtein: 30g
Thanks for sharing this at Motivation Monday on Mom Home Guide! I think my kids would love this!
Thanks for sharing this delicious recipe at INSPIRE ME MONDAY link party. I hope to see there again this Monday. Hugs!!! http://www.farmhouse40.com
Thanks so much!!!
I think I like the savory version of monkey bread better!
My family loves this and it is so quick to make. This was really good
Are these 8 count biscuits? TY
yes