Walking Taco Pull-Apart Bread

walking taco pull apart bread on a plate

Walking Taco Pull-Apart Bread

Get ready for a new appetizer that you simply won’t be able to stop eating. Walking Taco Pull-Apart Bread is THAT appetizer!

Your family and friends will be obsessed with this yummy pull-apart bread and soon you’ll be making it for many of your gatherings or even as a quick weeknight meal.  #PullApartBread #Appetizer

When I created this recipe, I was excited because my family adores walking tacos.  That said, I knew without a doubt that they would love this taco monkey bread! It’s easy to make in a 9 x 13 pan and bakes up cheesy and moist – the perfect appetizer for any event.

An overhead view of a walking taco pull-apart bread serving on a white plate.

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What Ingredients Will I need for Making Walking-Taco Pull-Apart Bread? 

  • Lean Ground Beef and Dehydrated Onions

You could actually substitute any ground meat in this recipe.  We use ground beef because we butcher our own beef so we’ve always got a freezer full that we need to use up. You are always welcome to dice up an onion to substitute in place of the dehydrated onions, too. I like to brown my ground meats in my Lodge cast iron skillets!

  • Canned Biscuits 

Notice that this recipe calls for two difference size cans of refrigerated biscuits. This combination works best for a 9 x 13 pan. Using two of the smaller-size cans of biscuits isn’t enough for the 9 x 13 pan, and two of the larger-size cans of biscuits is too much. It’s easy to pull out my kitchen shears to quickly cut up the biscuits, too.

  • Green Chilies, Shredded Cheddar Cheese, Red Enchilada Sauce, and Cream Cheese 

These ingredients comprise the sauce you’ll make that the biscuits are tossed in before going into the 9 x 13 baking dish.  I’ve never substituted green enchilada sauce before, but I bet it would be fine, though not as pretty as the red enchilada sauce when this appetizer bakes.

  • Corn Chips, such as Fritos Corn Chips 

Here’s the ingredient that makes this pull-apart bread a true walking taco appetizer!

  • Chopped Lettuce, Lettuce, Sliced Black Olives, Sour Cream

These are your toppings – use as desired!

Helpful Tips for Making this Mexican Monkey Bread

  • If I want to make this recipe without adding the ground beef, will it still taste good?

Yep.  I’ve never done that since I live with a bunch of carnivores, but I know it will work just fine. Because you are removing an ingredient, the pull-apart bread might cook a little more quickly, as an FYI.

  • Can I use other kinds of ground meat in this recipe?

Surely.  I’ve substitute ground turkey and also ground venison in this recipe and it was delicious.

  • If I don’t have red enchilada sauce on hand in my pantry, can I substitute green enchilada sauce in this recipe.

Yes, you can and it is delicious.  I will say, though, that when this pull-apart bread bakes up, the red enchilada sauce makes it look a lot more appetizing since it’s more colorful.

  • Can I make this pull-apart monkey bread ahead of time and then bake it when I arrive at the party?

Yes, as long as you’re just talking 1-2 hours ahead of time.  Because of the canned biscuits, you can’t make this appetizer the day prior or anything like that, fyi.  If you bake it fresh upon arrival to the party, it will be devoured almost immediately! This appetizer also transport very easily, too.

Other Favorite Appetizer Recipes to Enjoy:

Printable Recipe for Making Walking Taco Pull-Apart Bread

A serving of Walking Taco Pull-Apart Bread on a white plate with a fork, side view.

Walking Taco Pull-Apart Bread

Get ready for a new appetizer that you simply won't be able to stop eating. Walking Taco Pull-Apart Bread is THAT appetizer! You will be obsessed with this yummy pull-apart bread, making for many of your gatherings.
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 8 appetizer servings
Calories: 264kcal

Ingredients

  • 1 lb. lean ground beef
  • 1 Tbs. dehydrated onions
  • 7 oz. can refrigerated biscuits, each biscuit cut into quarters
  • 13 oz. can Grands refrigerated biscuits, each biscuit cut into 6 pieces
  • 4 oz. can diced green chilies, I really like fire-roasted green chilies when I can find them!
  • 1 1/2 cups shredded cheddar cheese
  • 10 oz. mild red enchilada sauce
  • 2 oz. cream cheese, nicely softened
  • 1 cup corn chips, such as Fritos
  • chopped lettuce, diced tomatoes, sliced black olives, salsa, sour cream, as desired for toppings

Instructions

  • Preheat the oven to 375 degrees F.
  • In a skillet over medium high heat, brown the ground beef with the dehydrated onions; if there are any fats, drain and remove them from the skillet. Reserve the ground beef.
  • Meanwhile, in a large mixing bowl, combine HALF of the enchilada sauce with the cream cheese, adding the enchilada sauce a little at a time until all of it is incorporated into the cream cheese and their are no lumps.
    Add all of the biscuit pieces to the bowl, tossing them with the enchilada sauce mixture, half of the shredded cheese, and the diced green chilies.
  • Place the biscuit mixture into a greased 9 x 13 baking dish, gently spreading it out evenly over the bottom.
    Spread the cooked ground beef over the biscuit mixture, then sprinkle the half of the remaining cheese over the top; drizzle the remaining enchilada sauce mixture over all.
  • Bake, uncovered, on the center rack of the oven for 30-35 minutes, or until the pull-apart bread is fully cooked throughout and golden brown on the top. 
    (To test the pull-apart bread to make certain it is fully cooked at the center, use two forks to gently pull the biscuits at the center of the baking dish apart a bit.  If the biscuits are still doughy at the center, return the pull-apart bread to the bread to cook a bit longer.  Repeat the fork test until the biscuits at the center are fully cooked.)
    During the last 5 minutes of the baking time, top the appetizer with the remaining cheese.
  • Top the pull-apart bread with the Frito corn chips, then garnish with the desired toppings; serve at once.

Notes

**Please note that this recipe calls for one 7 oz. can refrigerated biscuits and one 13 oz. can refrigerated biscuits to make a 9 x 13 pan of this appetizer.      www.ChefAlli.com
 
Course: Appetizer
Cuisine: Mexican, Tex Mex
Keyword: enchiladas, tacos, walking taco

Nutrition

Calories: 264kcal | Carbohydrates: 12g | Protein: 19g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 65mg | Sodium: 606mg | Potassium: 252mg | Fiber: 2g | Sugar: 4g | Vitamin A: 544IU | Vitamin C: 3mg | Calcium: 184mg | Iron: 2mg

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Let’s Get You Cookin’,
Chef Alli

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Chef Alli

Chef Alli is a home-grown Kansas girl on a mission to strengthen families through enabling kitchen confidence, educating the family cook, and encouraging better food relationships. She believes with her whole heart that time spent with our loved ones and our overall quality of life is greatly enhanced by nutritious food made at home with simple, wholesome ingredients. She loves being able to connect and share this passion with others through her website, her social media presence, and her coveted speaking engagements.

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