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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

TACO CHEESECAKE Recipe

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This recipe for TACO CHEESECAKE, by , is from Recipes from the EIDNESS-NABERHOOD, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Vicky Cranford Clinkenbeard

Category:
Category:

Ingredients:  
Ingredients:  
3 tsp. Cornmeal
3-8 oz. Pkg. Cream cheese, softened
¼ cup Taco seasoning mix
½ cup sour cream
½ cup salsa
2 eggs slightly beaten
1 cup pepper Jack cheese, shredded
1-4 oz. Can diced green chilies, drained
1 small can black olives, diced
Assorted crackers and tortilla and or corn chips
TOPPING:
1 cup sour cream 1 small can sliced black olives
¼ cup green onions, sliced ¼ cup cherry tomatoes, sliced
1 Jalapeno pepper, sliced

Directions:
Directions:
Sprinkle bottom of sprayed 9-inch spring form pan with cornmeal and set aside. In large mixing bowl, beat cream cheese and eggs until smooth. Beat in the taco seasoning, sour cream and salsa.
Stir in jack cheese and chilies. Fold in olives. Pour over corn meal. Place pan on a baking sheet and bake at 350º for 30 to 35 minutes or until center is almost set. Cool on a wire rack for about 10 minutes. Carefully run a knife around edge of pan to loosen; cool for 1 hour. Refrigerate overnight. Remove sides of pan.
TOPPING:
Spread sour cream over top and sides. Arrange olives, onions, tomatoes, and jalapeno slices on top.

Personal Notes:
Personal Notes:
“Don’t let evil get the best of you, but conquer evil by doing good.” Romans 12:21

 

 

 

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