INGREDIENTS

Taco Bake with

  • 1 teaspoon Vegetable oil
  • 1 medium Onion
  • 400 g minced beef
  • 1 medium Chili pepper, Jalapeño
  • 2 clove Garlic
  • 2 teaspoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon Oregano leaf, dried
  • 0.5 teaspoon Black pepper, cracked
  • 750 ml skimmed milk
  • 400 g Pinto bean
  • 1 cup Monterey cheese
  • 1 cup Tortilla chip
  • 1 medium Lettuce, iceberg
  • 2 medium Tomato
  • 1 medium Avocado
  • 0.5 cup Black olive
  • 0.25 cup Chili pepper, Jalapeño, pickled
  • 1 sachet MAGGI Idea of the Day Béchamel Mix
NUTRITIONAL INFORMATION

Taco Bake with

  • Energy 762 (Kcal)
  • Protein 51 (g)
  • Total Fat 34 (g)
HOW TO PREPARE

Taco Bake with

1
Preheat oven to 180-c and place rack on medium level
2
In a large pan sauté Onions, and sauté for 2-3 minutes until soft, add Minced Beef , Garlic, Chili Powder, Cumin, Oregano and Black pepper and cook until beef is fully cooked. Remove from heat and set aside
3
Meanwhile prepare sauce by combing skimmed milk and MAGGI Béchamel Mix, stir over medium high heat until slightly thick; add Mashed Beans and stir until smooth
4
Pour half the Béchamel sauce into a ovenproof baking dish, spoon the cooked beef on top and sprinkle half of the cheese over beef; pour the remaining sauce over the beef and top with the remaining cheese
5
Bake in preheated oven for 20 minutes until cheese is melted and slightly golden. Remove from oven; crush Tortilla chips over the cheese
6
Layer Lettuce, Tomato, Avocado, Black Olives and Jalapeno over the chips right before serving
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Taco Bake with

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