ONE-PAN TACO PULL-APART

Super Food Ideas - - FRIENDS OVER -

SERVES 6 PREP 30 MIN­UTES (PLUS COOL­ING) COOK 35 MIN­UTES

2 ta­ble­spoons ex­tra vir­gin olive oil 1 small brown onion, finely chopped 2 gar­lic cloves, crushed 3 tea­spoons ground cumin 2 tea­spoons smoked pa­prika 1 tea­spoon dried oregano leaves 350g beef mince ¼ cup tomato paste 125g can black beans, drained, rinsed 1 fresh jalapeño chilli, finely chopped, plus ex­tra, sliced, to serve 2 ta­ble­spoons chopped fresh co­rian­der leaves, plus ex­tra sprigs to serve 450g packet jumbo tor­tillas 1½ cups sour cream, plus ¼ cup ex­tra, to serve 2½ cups grated tasty cheese ¾ cup medium chunky salsa ½ x 285g jar piquillo pep­pers, chopped 125g cherry toma­toes, quar­tered Gua­camole 2 large av­o­ca­dos, halved ¼ cup lime juice 2 ta­ble­spoons chopped fresh co­rian­der leaves

1 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. 2 Add tomato paste and ¼ 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. 3 Pre­heat oven to 180°C/160°C fan-forced. Wipe fry­ing pan clean. Driz­zle with re­main­ing oil. 4 Place 1 tor­tilla on a board. Spread with ¼ 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. 5 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. 6 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. 7 Serve pull-apart with gua­camole, tomato, ex­tra sour cream, chilli and co­rian­der. NU­TRI­TION: (per serve) 4451kj; 76.7g fat; 37.8g sat fat; 37.2g pro­tein; 52.2g carbs; 9.2g fi­bre; 173mg chol; 1200mg sodium.

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