Best 2 Taco Monkey Bread Bundt Pan Recipes

**Taco Monkey Bread Bundt Pan: A Fun and Creative Twist on Taco Night**

Indulge in a culinary adventure with our unique Taco Monkey Bread Bundt Pan recipe! This innovative dish combines the flavors of classic tacos with the playful presentation of monkey bread, resulting in a delightful experience that will tantalize your taste buds. The tender and savory biscuit bites, generously coated in a zesty taco seasoning, are nestled together in a bundt pan, creating a golden-brown masterpiece. Served with a selection of your favorite taco toppings, this recipe offers endless customization options, allowing you to tailor the flavors to your preferences. Whether you crave a mild or spicy kick, this dish promises an explosion of flavors in every bite.

Check out the recipes below so you can choose the best recipe for yourself!

BIG RAY'S MEXICAN MONKEY BREAD

Big Ray's Mexican Monkey Bread image

I made this last night, and WOW it was delicious. I actually made it for a breakfast dish one time, and I think it's perfect for that as well.

Provided by bfr610

Categories Bread Quick Bread Recipes

Time 55m

Yield 12

Number Of Ingredients 7

Ingredients

cooking spray
2 tablespoons butter, melted
1 (16.3 ounce) package refrigerated buttermilk biscuit dough, separated and each portion cut into quarters
1 ¼ cups shredded Cheddar cheese, divided
¾ cup jalapeno pepper slices, divided
¾ teaspoon dried parsley flakes, divided
¼ cup shredded mozzarella cheese

Steps:

Preheat oven to 350 degrees F (175 degrees C). Prepare a 9x5-inch loaf pan with cooking spray.
Pour melted butter into a small bowl. Dip each piece of biscuit dough in melted butter to coat.
Arrange enough of the biscuit dough pieces in the bottom of the loaf pan to form a single layer; top with 1/2 cup Cheddar cheese, 1/4 cup pepper slices, and 1/4 teaspoon parsley. Repeat layering once and top with remaining biscuit dough pieces, pepper slices, and parsley flakes.
Mix remaining 1/4 cup Cheddar cheese and mozzarella cheese together in a bowl; spread over the top of the ingredients to cover.
Bake in preheated oven until golden brown, 40 to 45 minutes. Cool bread in pan for 5 minutes before inverting onto a plate to serve.

Nutrition Facts : Calories 194.8 calories, Carbohydrate 17 g, Cholesterol 19.3 mg, Fat 11.4 g, Fiber 0.4 g, Protein 6.1 g, SaturatedFat 5.3 g, Sodium 481.4 mg, Sugar 3.1 g

MONKEY BREAD I

Monkey Bread I image

Refrigerated biscuits with cinnamon bake in a tube pan. My 7 year old daughter, Leah, loves her Monkey Bread. Enjoy!

Provided by LuAnn Connolly

Categories Breakfast and Brunch Breakfast Bread Recipes

Time 1h

Yield 15

Number Of Ingredients 7

Ingredients

3 (12 ounce) packages refrigerated biscuit dough
1 cup white sugar
2 teaspoons ground cinnamon
½ cup margarine
1 cup packed brown sugar
½ cup chopped walnuts
½ cup raisins

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch tube/Bundt® pan.
Mix white sugar and cinnamon in a plastic bag. Cut biscuits into quarters. Shake 6 to 8 biscuit pieces in the sugar cinnamon mix. Arrange pieces in the bottom of the prepared pan. Continue until all biscuits are coated and placed in pan. If using nuts and raisins, arrange them in and among the biscuit pieces as you go along.
In a small saucepan, melt the margarine with the brown sugar over medium heat. Boil for 1 minute. Pour over the biscuits.
Bake at 350 degrees F (175 degrees C) for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Do not cut! The bread just pulls apart.

Nutrition Facts : Calories 417.9 calories, Carbohydrate 61.5 g, Cholesterol 0.7 mg, Fat 17.7 g, Fiber 1.1 g, Protein 5.3 g, SaturatedFat 3.6 g, Sodium 746.2 mg, Sugar 35.6 g

Tips:

Use a bundt pan with a non-stick coating to prevent the Monkey Bread from sticking.
Coat the bundt pan with cooking spray or butter before adding the dough to ensure easy removal.
If you don't have a bundt pan, you can use a 9x13 inch baking dish. Just be sure to adjust the baking time accordingly.
To make the Monkey Bread ahead of time, prepare the dough and cinnamon sugar mixture the day before. Then, cover and refrigerate both overnight. In the morning, bring the dough to room temperature before baking.
For a sweeter Monkey Bread, add an extra 1/4 cup of sugar to the cinnamon sugar mixture.
If you like nuts, add 1/2 cup of chopped walnuts or pecans to the cinnamon sugar mixture.
Serve the Monkey Bread warm with a drizzle of honey or maple syrup.

Conclusion:

This Taco Monkey Bread Bundt Pan recipe is a delicious and easy-to-make appetizer or snack that is perfect for any occasion. The combination of taco-seasoned ground beef, cheese, and crescent roll dough is sure to be a hit with everyone. So next time you're looking for a fun and festive dish to serve, give this recipe a try. You won't be disappointed!