More Great Recipes: Appetizer

Nacho Cheesecake


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By kc10
Member since 2006

Serves 12 | Prep Time | Cook Time

Ingredients

1 cup crushed tortilla chips
1 tablespoon butter or margarine, melted
1 pound ground round
1-1/4-ounce package taco seasoning mix, divided
2 tablespoons water
2 packages (8 oz each) cream cheese, softened
2 large eggs
2 cups shredded sharp cheddar cheese
1 carton (8 ounces) sour cream
2 tablespoons all-purpose flour
Toppings (see presentation)


Heat oven to 325 degrees. Lightly coat a 9-inch springform pan with cooking spray.


Prepare tortilla crust: Stir together crushed tortilla chips and butter. Press into the bottom of prepared springform. Bake in preheated oven for 10 minutes. Cool on a wire rack. Leave oven set at 325 degrees.


Saute the meat: Cook beef in a large skillet over medium heat, stirring and breaking up meat with side of a large, heavy spoon until it crumbles and is no longer pink; drain and pat dry with paper towels. Return beef to skillet. Reserve 1 teaspoon taco seasoning mix. Stir remaining taco seasoning mix and 2 tablespoons water into beef. Cook over medium heat, stirring occasionally, 5 minutes or until liquid evaporates.


Make the filling: Beat cream cheese at medium speed with an electric mixer until fluffy; add eggs and reserved 1 teaspoon taco seasoning mix, beating until blended. Add cheddar cheese; beat until blended. Assemble, bake the cake: Spread cream cheese mixture evenly over crust and 1 inch up sides of pan. Spoon in beef mixture. Spread cream cheese mixture from around sides of pan over beef mixture, forming a 1-inch border. Whisk together sour cream and flour in a small bowl; spread over cheesecake.


Bake in preheated oven for 25 minutes. Cool in pan on a wire rack 10 minutes.


Presentation: Run a knife around edges; release sides. Serve warm with your choice of toppings, including shredded lettuce, chopped tomato, chopped green bell pepper, sliced black olives, chopped green onions. Store leftovers in refrigerator.


Pairs Well With


Notes

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