Nacho Cheesecake
  • Servings: 12
  • 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)
  1. Heat oven to 325 degrees. Lightly coat a 9-inch springform pan with cooking spray.
  2. 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.
  3. 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.
  4. 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.
  5. Bake in preheated oven for 25 minutes. Cool in pan on a wire rack 10 minutes.
  6. 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.