A cheesy Mexican beef, but make it low and slow. Usually, this chilli-style dish turns around quickly for the midweek, but we've put the breaks on for a deeply savoury delight that is eye-rollingly good. It might take more time, but it requires no more effort and the results are, well, just you wait...
Preheat oven to 160°C fan-forced. Cut beef into 4cm pieces. Season well with salt and pepper. Heat 2 teaspoons oil in a frypan over medium-high heat. Add beef and cook, turning occasionally, for 7–8 minutes or until deep golden brown. Remove from pan.
Peel and thinly slice red onion into half-moons. Return pan to medium heat, add onion and cook, stirring occasionally, for 3–4 minutes or until softened. Add Smoky Mexican Mix Up and cook for a further 30 seconds.
Add tinned tomatoes, mild Mexican salsa and 310ml (1¼ cups) water to pan and bring to a simmer. Return beef and reduce heat to low, cover with a lid and transfer to oven for 2–2½ hours or until beef is very tender. Rinse and drain kidney beans. Shred beef with two forks and stir through kidney beans.
Turn overhead oven grill to high. Finely chop jalapeños. Place bechamel and jalapeños in a bowl and mix to combine. Spoon over beef mixture and sprinkle with cheddar. Place under grill for 4–5 minutes or until deep golden brown.
Juice lime. Place Dijon mustard, remaining oil, honey and lime juice in a bowl and mix to combine. Roughly chop cucumber. Tear lettuce leaves. Thinly slice spring onion. Place cucumber, lettuce and spring onion in bowl with salad dressing and toss to combine.
Divide Mexican beef and bechamel bake between bowls and serve with salad.