ONE-PAN TACO PULL-APART
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.