-
- Prep
- 25 minutes
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- Total
- 50 minutes
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- Serving
- Serves 4
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Ingredients
| 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 |
Directions
- 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.
