Baked taco smörgåstårta

Mmm...just delicious! A perfect Friday night dinner for the family. 

27 square white bread slices (Kingsmill 50/50 crust away works perfectly)
500g beef mince
1 bag Old el Paso taco spice
100ml water
1 jar mild chunky Old el Paso salsa
300ml creme fraiche
¾ cup leek, chopped finely (180ml)
1 avocado, chopped into small pieces
1 tsp Dijon mustard
1 tsp dark soy sauce
250g grated mozzarella cheese
2-3 tomatoes
pinch oregano


Turn your oven onto 170 degrees C. 
Filling 1: Brown the mince, add 1 bag of Taco spice and 100ml water and let boil rapidly until the water has boiled away. 
Filling 2: Chop about ⅓ of a leek (¾ cup) finely and rinse well. Peel and chop the avocado into small pieces. Mix in a bowl with the creme fraiche, soy sauce and Dijon mustard.

Place 9 slices of bread on a baking tin. If you use bread without crusts they'll fit together better. 

Spread the taco mince over the bread

Use a teaspoon to dollop the salsa over the mince and cover with another 9 slices of bread.

Spread the creme fraiche filling on the next layer.

Cover with another layer of 9 slices of bread. Sprinkle the mozzarella cheese on top, keeping aside a small amount. Sprinkle as close to the edges and corners as you can to keep it from getting dry in the oven. Top with sliced tomatoes, and sprinkle a pinch of oregano on each slice. 

Use the rest of the mozzarella cheese to sprinkle on the tomatoes and bake in the oven for 15 minutes or until the cheese has a golden colour and the smörgåstårta is hot through. Serve with a green salad.