Walking Taco Pull-Apart Bread

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.

Walking Taco Pull-Apart Bread

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Ingredients

Instructions

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Nutrition

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