Sunday, October 21, 2012
Taco Monkey Bread
1 lb ground beef
2 1/2 tablespoon taco seasoning mix divided
1 1/2 cans Flaky Layers refrigerated biscuits (12 biscuits total)
2cups shredded sharp Cheddar cheese
1 can drained black beans
1 can drained kidney beans
1 cup chopped tomato
1/2 cup chopped red onion
1 avocado, pitted, peeled and diced
1 tablespoon chopped cilantro
1 medium lime, squeezed (1 tablespoons juice)
Salt and pepper to taste
shredded iceberg lettuce
1 Heat oven to 350°F. Spray 9x13 pan with cooking spray.
2 In 12-inch skillet, cook ground beef with 1 T taco seasoning mix over medium-high heat, stirring occasionally, until thoroughly cooked. set aside.
3 Separate each biscuit into quarters. In large bowl, toss biscuit pieces with cooked ground beef,black beans,kidney beans, additional 1 1/2T taco season and Cheddar cheese. Pour into pan.
4 Bake 35-40 minutes or until dark golden brown.
5 Meanwhile, in medium bowl, toss tomato, onion, avocado, cilantro, lime juice, salt and pepper.
6 Cool bread in pan 5 minutes Top with sour cream,lettuce and tomato-avocado mixture. Serve immediately.
* This was a fun twist on Mexican food it was really yummy and everyone enjoyed it. I give it a 4 1/2