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  • Prep
    25 minutes
  • Total
    50 minutes
  • Serving
    Serves 4

Easy Mexican-stylelasagne


1 tbs olive oil
1 brown onion, finely chopped
500g lean beef mince
30g pkt mild taco seasoning
420g can black beans, rinsed, drained
400g can diced tomatoes
¼ cup chopped coriander
10 flour tortillas
1½ cups (180g) Devondale Tasty Shredded Cheese
Coriander leaves, to serve
Bechamel sauce
60g Devondale unsalted Butter
⅓ cup (50g) plain flour
3 cups (750ml) milk


Step One

Preheat oven to 180°C. Grease a 6cm-deep, 20cm x 28cm baking dish. Heat the oil in a large frying pan over medium-high heat. Add the onion and cook, stirring, for 5 mins or until onion softens. Add mince and cook, stirring with a wooden spoon to break up lumps, for 5 mins or until browned. Add taco seasoning and cook for 30 secs or until aromatic. Add beans and tomato. Cook for 3 mins or until heated through. Season. Stir in the chopped coriander.

To make bechamel sauce, melt the butter in a large saucepan over medium-high heat. Add flour and cook for 1 min. Slowly whisk in the milk until smooth. Cook, stirring, for 5 mins or until the mixture boils and thickens. Season.

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