Foodie Friday: What could be better than a dish that is super yummy, perfect for sharing and entertaining and the clean-up is a breeze? This delicious One-Pan Taco Pull-Apart ticks all the boxes.

Prep: 30 Mins
Cook: 30 Mins
Servings: 6


  • 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
  • 1/4 cup tomato paste
  • 125g can black beans, drained, rinsed
  • 1 fresh jalapeno chilli, finely chopped, plus extra, sliced, to serve
  • 2 tablespoons 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



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



  • 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