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One-pan taco pull-apart
One-pan taco pull-apart
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Cheesy beef mince tortilla pull-apart baked in one pan, topped with creamy guacamole - perfect for sharing.
Ingredients:
  • 36.40 gm extra virgin olive oil
  • 1 small brown onion, finely chopped
  • 7.50 gm ground cumin
  • 5.00 gm smoked paprika
  • 1 tsp dried oregano leaves
  • 350g beef mince
  • 69.38 gm tomato paste
  • 125g can black beans, drained, rinsed
  • 1 fresh jalapeno chilli, finely chopped, plus extra, sliced, to serve
  • 40.00 ml chopped fresh coriander leaves, plus extra sprigs to serve
  • 450g packet jumbo tortillas
  • 352.50 gm sour cream, plus 352.50 gm extra, to serve
  • 625.00 ml grated tasty cheese
  • 187.50 ml medium chunky salsa
  • 1/2 x 285g jar piquillo peppers, chopped
  • 125g cherry tomatoes, quartered
  • 2 large avocados, halved
  • 65.63 gm lime juice
  • 40.00 ml chopped fresh coriander leaves
Instructions:
  • In a 23cm frying pan, heat 1 tablespoon of oil over medium-high heat. Sauté the onion until softened, about 5 minutes. Stir in garlic, cumin, paprika, and oregano. Cook for 30 seconds until fragrant. Add the mince and brown it all over for about 5 minutes, breaking it up with a wooden spoon.
  • Combine tomato paste and 1/4 cup water in the saucepan. Season with salt and pepper. Add beans and cook for 2 minutes, stirring occasionally. Stir in chili and coriander. Transfer to a bowl and let cool for 15 minutes.
  • Preheat the oven to 180C/160C fan-forced. Clean the frying pan and drizzle with the remaining oil.
  • Lay a tortilla on a board and generously spread with sour cream. Add a layer of mince mixture and sprinkle with cheese. Roll up the tortilla tightly and trim the ends. Cut the roll into 4 equal pieces. Place the rolls snugly around the edge of a pan to form a ring, leaving the center empty. Repeat the process with the remaining ingredients to create two rings. Sprinkle the tops with the remaining cheese.
  • In a bowl, mix salsa and peppers, season with salt and pepper. Spoon into the center of a frying pan. Bake for 15 to 20 minutes until tortillas are golden and cheese is melted. Let it stand for 5 minutes before serving.
  • Prepare the guacamole by combining ripe avocado and fresh lime juice in a bowl. Mash the ingredients until creamy using a fork. Season generously with salt and pepper, and then mix in chopped coriander.
  • Top the pull-apart with guacamole, tomato, extra sour cream, chili, and coriander for a delicious final touch.

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