Viva la Taco Monkey Bread

Prep Time: 20 Min

Makes 6-8 servings

INGREDIENTS:

1 1/2

lb lean (at least 80%) ground beef

1tablespoon Old El Paso® taco seasoning mix

2cans Pillsbury® Grands!® Flaky Layers refrigerated biscuits

2cups shredded sharp Cheddar cheese (8 oz)

1/2cup chopped tomato

1/4cup chopped red onion

1avocado, pitted, peeled and diced

1tablespoon chopped cilantro

1medium lime, squeezed (1 to 2 tablespoons juice)

Salt and pepper to taste

1 1/2cups shredded iceberg lettuce

1/2cup sour cream

• Heat oven to 350°F. Spray 9x5-inch loaf pan with cooking spray.
• In 12-inch skillet, cook ground beef with taco seasoning mix over medium-high heat, stirring occasionally, until thoroughly cooked; set aside.
• Separate each can of dough into 8 biscuits; cut each into quarters. In large bowl, toss biscuit pieces with cooked ground beef and Cheddar cheese. Pour into loaf pan.
• Bake 35 minutes or until dark golden brown.
• Meanwhile, in medium bowl, toss tomato, onion, avocado, cilantro, lime juice, salt and pepper.
• Cool bread in pan 5 minutes. Place lettuce on serving plate. Invert bread onto plate over lettuce.
• Top with sour cream and tomato-avocado mixture. Serve immediately.