Ingredients

• 1 tablespoon extra virgin olive oil
• 800g lean beef mince
• 1 large brown onion, sliced
• 2 celery stalks, chopped
• 1 large carrot, chopped
• 2 sprigs fresh oregano, plus extra to serve
• 2 dried bay leaves
• 4 whole small red chillies
• 40g sachet Mexican seasoning
• 375g jar chipotle thick and chunky salsa
• 1 1/2 cups Massel beef stock
• 400g can black beans, drained, rinsed
• 1 cup grated tasty cheese
• 300g sourdough batard, trimmed, cut into 5mm slices
• 40g butter, softened

Method

• Step 1 Preheat oven to 220C/200C fan-forced.
• Step 2 Heat the oil in a large heavy-based flameproof casserole dish over medium-high heat. Add mince. Cook, breaking up lumps with a wooden spoon, for 6 minutes or until browned.
• Step 3 Add onion, celery, carrot, oregano, bay leaves and chillies to dish. Cook for 5 minutes or until vegetables have just softened. Add seasoning. Stir to combine. Add salsa and stock. Bring to a simmer. Reduce heat to medium. Simmer, uncovered, for 5 minutes or until mixture thickens slightly. Add beans. Cook for a further 5 minutes or until beans are heated through. Season with salt and pepper.
• Step 4 Remove and discard bay leaves from chilli. Sprinkle with 1/3 cup of the cheese. Spread one side of bread slices with butter and arrange, butter-side up, slightly overlapping, over chilli. Sprinkle bread with remaining cheese. Transfer to oven. Bake for 20 to 25 minutes or until cheese is golden and chilli is bubbling around the sides. Sprinkle with extra oregano. Serve.