One Pan Taco Pull Apart

Not only does this One Pan Taco Pull Apart look the part, it taste's it too... Transformed from delicious to irresistible by a drizzle of Lucy's Lime & Chilli Dressing & a dollop of Lucy's Classic or Lime & Chilli Mayo!

INGREDIENTS:

2 tbsp Olive Oil

Lucy's Lime & Chilli Dressing

1 small Brown Onion, finely chopped

2 Garlic Cloves, crushed

3 tsp ground Cumin

2 tsp Smoked Paprika

1 tsp Dried Oregano

350g Beef Mince

1/4 cup Tomato Paste

125g can Black Beans, drained, rinsed

2 tbsp chopped fresh Coriander Leaves, plus extra sprigs to serve

450g packet Jumbo Tortillas

1 1/2 cups Sour Cream

2 1/2 cups Grated Cheese

3/4 cup medium Chunky Salsa

2 large Avocados, halved

1/4 cup Lime Juice

Lucy's Classic Mayonnaise

2 tbsp Chopped Coriander

METHOD:

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, oregano and a generous drizzle of Lucy's Lime & Chilli Dressing. 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 and a drizzle of Lucy's Lime & Chilli Dressing. 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 olive 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 by placing avocado and lime juice in a bowl. Using a fork, mash until smooth. Season well with salt, pepper & a drizzle of Lucy's Lime & Chilli Dressing. Stir in coriander.

Serve pull-apart with guacamole, coriander and a dollop of Lucy's Classic or Lime & Chilli mayo