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Taco Cheesecake Recipe

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This recipe for Taco Cheesecake, by , is from The Swartz Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Janet Howell
Added: Saturday, January 21, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 cup crushed tortilla chips
1 Tbsp melted butter
1 lb ground round beef
1 (1.25 oz) package of taco seasoning mix, divided
2 Tbsp water
2 - 8 oz packages of cream cheese, softened
2 eggs
2 cups ( 8 oz) shredded chedder cheese
2 chopped jalapenos or 1 small can of diced green chilies
1 cup sour cream
2 Tbsp flour
2 cups shredded lettuce
6 roma tomatoes diced.

Directions:
Directions:
Preheat oven to 325 degrees. Stir together the crushed tortilla chips and melted butter. Press chips into the bottom of a 9" springform pan. Bake for 10 minutes. Remove from oven and cool slightly. While crust is baking, in a large skillet over medium heat, cook beef until it crumbles and is no longer pink. Drain grease from beef. Then add taco seasoning to beef and reserve 1 Tbsp of taco seasoning for later. Add 2 Tbsp of water and cook over medium heat until liquid evaporates. Set aside.
In a large bowl, beat the cream cheese until fluffy. Add the eggs, one at a time & stir. Add reserved tbsp of taco mix and beat until blended. Add the cheddar cheese, green chilies and mix thoroughly. Spread the cream cheese mixture evenly over the crust and 1 inch up the sides of the pan. Spoon beef mixture in center & evenly distribute in pan. Then spread cream cheese from around the sides of pan over beef, forming a 1" border.
In a small bowl, combine the sour cream & flour and spread over top of cheesecake. Bake at 325 degrees for 30 minutes. Let cool in pan for 10 minutes. Serve warm with lettuce and tomato.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
45 minutes

 

 

 

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