Happy Cinco de Mayo!! (Mexican Bean Monkey Bread)

Hey! So it's probably not the best night to start a blog, given that my monkey bread was really more monkey soup tonight, but hey, it wouldn't be any fun if it were perfect every time!

Tonights recipe was Mexican Bean Monkey Bread in honor of Cinco de Mayo.

I was trying to make a "small" batch, so I left out the second can of biscuits. Bad idea - way too wet. But still quite yummy! I've revised the ingredient list below to include 2 cans....but beware - you're gonna need a BIG casserole dish for this one.

Ingredients:

2 cans large biscuits

1 stick butter, softened

1 pound ground beef

1 can refried beans

1 can black beans - drained

1 can diced tomatoes with chiles - drained

1 large avocado - cubed

1 small yellow onion - diced

1 cup sour cream

1 package (2 cups) shredded cheddar cheese

3 cloves garlic

1 package fajita, taco or chili spice

Preheat oven to 400 degrees.

Spray a skillet with cooking spray - brown ground beef and onions. Drain excess grease.

In a large bowl, mix butter, beans, tomatoes, avocado, garlic & fajita spice, then fold in the beef/onions.

Prepare a large casserole (13x9 with high sides!) by spraying it with cooking spray.

Cut each biscuit into 4 pieces and layer them in the casserole, leaving space inbetween them.

Spoon the meat mixture evenly over the biscuits.

Bake for 30 minutes, then remove from oven.

Dollop sour cream across the top, then sprinkle the cheese evenly on top. Return to oven and bake for another 10-15 minutes, or until cheese just starts to brown.

Let sit for 5 minutes before spooning into individual serving dishes.

So that's the first entry in my monkey bread obsession blog! Give it a shot & let me know what you think - hope you enjoy it!!