Southwest cheesecake
8 servings
Ingredients
| Quantity | 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 | ||
Directions
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.