Tex-Mex Meatball Game Day Monkey Bread

Prep Time: 10 min
Total Time: 55 min
Servings: 8

Prepare to be a game day hero with this shareable party bread that is sure to disappear before the end of the first quarter.


  • 30 frozen meatballs, cooked according to package directions
  • 2 cans (10 count each) Pillsbury™ refrigerated Country Biscuits
  • 1 1/2 cups (375 mL) Old El Paso™ Thick n’ Chunky Salsa, strained
  • 2 cups (500 mL) shredded mozzarella cheese
  • 1/2 cup (125 mL) sour cream
  • 1/4 cup (60 mL) Old El Paso™ Taco Sauce, Mild
  • 1/4 cup (60 mL) thinly sliced green onions


  1. Preheat oven to 350°F (180°C). Spray Bundt pan with cooking spray.
  2. Cook meatballs for about 10 minutes or until heated through. Set aside; let cool. Cut each meatball in half.
  3. Separate biscuits and cut each one into four pieces; roll into balls.
  4. Strain salsa, reserving vegetables; set aside salsa liquid for dipping sauce. Arrange one-third of dough balls in even layer in bottom of prepared pan. Layer half of the meatballs, salsa vegetables and cheese over top; repeat layers once. Top with remaining dough balls.
  5. 5. Bake for about 35 minutes or until golden brown. Let cool for 5 minutes. Place serving plate over Bundt pan; carefully turn out bread onto serving plate. In small bowl, stir together salsa liquid, sour cream, taco sauce and green onions. Serve with warm bread.

Expert Tips

  • Use hot salsa and taco sauce for a spicy version.
  • Omit meatballs for a vegetarian-friendly dish.
  • Substitute browned ground beef or turkey for meatballs if desired.
  • A shredded Tex-Mex cheese blend would also be delicious in this recipe.
  • To add a special touch, sprinkle warm monkey bread with additional shredded mozzarella cheese just before serving.