Southwest Cheesecake

Paula Coleman

By
@sewsilly

I have changed the original recipe to suit my tastes. It is easy to make and so good. It you choose to set in the fridge overnight, I suggest taking it out of the fridge about 2 hours before serving so it will be a little softer to cut and eat with chips. ENJOY!!


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Comments:

Serves:

10-12

Prep:

50 Min

Cook:

45 Min

Ingredients

1 1/2 c
tortilla chips, finely crushed
5 Tbsp
butter or margarine, melted
2 pkg
8oz cream cheese, softened
2
eggs
1 pkg
taco seasoning mix
2 c
cheddar cheese, shredded
1 can(s)
4 oz green chilies, chopped/drained
1 lb
hamburger, browned and drained
1 can(s)
refried beans
1 tsp
cumin
1 tsp
chili powder
1 tsp
garlic powder
1 1/2 c
sour cream
salsa
lettuce, very finely chopped
black olives, chopped
tomatoes, chopped
green onions, chopped

Directions Step-By-Step

1
Stir crushed tortilla chips into melted butter. Press into bottom of a 9-inch spring form pan. Bake for 15 minutes at 325 degrees.
2
Beat cream cheese, eggs and taco seasoning with mixer. Stir in cheddar cheese and green chilies. Spread filling on top of crust and set aside.
3
Brown 1lb hamburger, drain. Add refried beans and mix together with hamburger. I also add 1 t each of cumin, chili powder and garlic powder to the meat mixture. Spread hamburger/bean mixture on top of cream cheese mixture. Place pan back in the oven for 30 minutes.
4
Spread sour cream over baked cheesecake and refrigerate 3 hrs or overnight. After releasing it from the spring form pan, top with a layer of salsa, lettuce, black olives, tomatoes and green onions. Serve with yellow corn tortilla chips.

About this Recipe

Course/Dish: Cheese Appetizers
Main Ingredient: Non-Edible or Other
Regional Style: Southwestern