Southwest cheesecake

Yield: 8 servings

Measure Ingredient
1½ cup Tortilla chips, finely
Crushed
1 pounds Ground beef
16 ounces Cream cheese
2 Eggs
2 cups Cheddar cheese, shredded
1 can Refried beans
4 ounces Green chilies, chopped
1½ cup Sour cream
Green onions, chopped
Tomatoes, chopped
Red pepper, chopped
⅓ cup Butter, melted
1 tablespoon Chili powder
1 tablespoon Dried onion
1 tablespoon Cilantro, chopped
½ teaspoon Oregano
1 teaspoon Garlic, chopped
Black olives, chopped
Jalapeno, chopped, optional
Salsa

CRUST

FILLING

TOPPING

Crust: Heat oven to 325F. Stir 1½ cups finely crushed tortilla chips into 5 tbsp. melted butter. Press into bottom of 9-inch spring form pan and bake for 15 minutes.

Filling: Beat with mixer, 2 - 8 oz. pkgs of cream cheese, 2 eggs and seasonings. Add 2 cups of shredded cheddar cheese and 1 - 4 oz. can chopped green chilies, drained. Brown 1 lb. ground beef, drain. Mix with 1 can refried beans. Spread cream cheese mixture over baked crust. Spread ground beef mixture over cream cheese layer. Place pan back in oven for 30 minutes.

Topping: Spread sour cream over baked cheesecake and refrigerate 3 hours. Top with chopped green onions, tomoatoes, red or yellow bell peppers, black olives, jalapeno peppers, optional and salsa. Unmold and serve.

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