Taco Lasagna

Preheat oven to 180-c and place rack on medium level

Sauté Onions and Vegetable Oil in a deep frying pan until soft, add Beef and continue cooking for 5 minutes (half cooked)

Add Peppers, Garlic, Cumin, Paprika, Chili, Cocoa and Cinnamon powder and cook until meat is fully cooked, add Beans and remove from heat

Meanwhile prepare Béchamel sauce by combining Skimmed Milk and MAGGI Béchamel mix in a deep saucepan, and stir over medium high heat until thickened

Assemble Lasagna by placing a layer of flour tortilla on the bottom of a baking dish, spoon over 4-5 tbs Béchamel sauce over and sprinkle ½ meat mixture over top. Layer more flour tortilla over meat and spoon more béchamel sauce on top, Jalapeno and Black Olives and top with another layer of Tortillas, repeat this step again until all the meat and bean and peppers have been assembled. Reserve some black olives for garnish

Place the final layer of Flour Tortillas on top, of the filling, spoon the remaining béchamel sauce over and garnish with reserved Black Olives. Optionally add broken tortilla chips; sprinkle Cheese on top and bake in preheated oven for 25 minutes until cheese is melted and slightly golden on top

Remove from oven and allow to cool slightly before serving