- 25 minutes
- 50 minutes
- Serves 4
|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|
|60g Devondale unsalted Butter|
|⅓ cup (50g) plain flour|
|3 cups (750ml) milk|
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.
Place 2 tortillas over the base of prepared dish, trimming to fit. Spread with one-quarter of mince mixture and drizzle with ¼ cup bechamel sauce. Repeat layering with remaining tortillas, mince mixture and bechamel sauce. Sprinkle with the cheese.
Bake for 25-30 mins or until the cheese melts. Set aside for 10 mins before serving with coriander leaves.