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One-pan taco pull-apart

 One-pan taco pull-apart

  • 30m prep
  • 30m cook
  • 6 servings

  • Made to share, this cheesy beef mince tortilla pull-apart is all cooked in the one pan and is topped with creamy guacamole.

    695 calories per serve

    Allergens: Recipe may contain gluten, wheat, sulphites, milk and lactose.

    20 Ingredients

    • 2 tbsp extra virgin olive oil
    • 1 small brown onion, finely chopped
    • 2 garlic cloves, crushed
    • 3 tsp ground cumin
    • 2 tsp smoked paprika
    • 1 tsp dried oregano leaves
    • 350g beef mince
    • 1/4 cup tomato paste
    • 125g can black beans, drained, rinsed
    • 1 fresh jalapeno chilli, finely chopped, plus extra, sliced, to serve
    • 2 tbsp chopped fresh coriander leaves, plus extra sprigs to serve
    • 450g packet jumbo tortillas
    • 1 1/2 cups sour cream, plus 1/4 cup extra, to serve
    • 2 1/2 cups grated tasty cheese
    • 3/4 cup medium chunky salsa
    • 1/2 x 285g jar piquillo peppers, chopped
    • 125g cherry tomatoes, quartered
    • Guacamole

    • 2 large avocados, halved
    • 1/4 cup lime juice
    • 2 tbsp chopped fresh coriander leaves

    7 Method Steps

    Heat 1 tablespoon oil in a 23cm (base) frying pan over medium-high heat. Cook onion, stirring occasionally, for 5 minutes or until softened. Add garlic, cumin, paprika and oregano. Cook for 30 seconds or until fragrant. Add mince. Cook, breaking up mince with a wooden spoon, for 5 minutes or until browned all over.
    • Add tomato paste and 1/4 cup water. Stir to combine. Season with salt and pepper. Add beans. Cook, stirring occasionally, for 2 minutes. Stir in chilli and coriander. Transfer to a bowl. Set aside for 15 minutes to cool.
    • Preheat oven to 180C/160C fan-forced. Wipe frying pan clean. Drizzle with remaining oil.
    • Place 1 tortilla on a board. Spread with 1/4 cup sour cream. Top with 1/3 cup mince mixture and sprinkle with 1/3 cup cheese. Roll up tortilla tightly. Trim and discard ends. Cut into 4 equal lengths. Arrange rolls, upright, around edge of pan, sitting snugly. Repeat with remaining tortillas, sour cream, mince mixture and cheese, to create 2 rings, leaving a hole in the centre. Sprinkle tortillas with remaining cheese.
    • Combine salsa and peppers in a bowl. Season with salt and pepper. Spoon into centre of frying pan. Bake for 15 to 20 minutes or until tortillas are golden and cheese is melted. Stand for 5 minutes.
    • Meanwhile, make Guacamole Place avocado and lime juice in a bowl. Using a fork, mash until smooth. Season well with salt and pepper. Stir in coriander.
    • Serve pull-apart with guacamole, tomato, extra sour cream, chilli and coriander.


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