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1 cup crushed tortilla chips
1 tablespoon butter, melted
1 pound lean ground round
1 (1/4 ounce) package taco seasoning, divided
1/3 cup salsa
16 ounces cream cheese
2 large eggs
2 cups shredded sharp Cheddar cheese
1 (8 ounce) container sour cream
2 tablespoon flour
1/2 cup shredded lettuce
1 tomato, chopped
1/2 cup chopped bell pepper
4 slices avocado
Heat oven to 325 degrees F.
Stir together crushed tortilla chips and butter; press into bottom of a 9-inch springform pan.
Bake for 10 minutes.
Cool on wire rack.
Cook beef in large skillet over medium heat, stirring until it crumbles and is no longer pink.
Drain, pat dry with paper towels. Return beef to skillet.
Reserve 1 teaspoon taco seasoning mix. Stir remaining taco seasoning and salsa into beef. Cook over medium heat, stirring occasionally, 5 minutes or until liquid evaporates.
Beat cream cheese at medium speed with an electric mixer until fluffy; add eggs and reserved teaspoon taco seasoning mix, beating until blended.
Add Cheddar cheese; beat until blended.
Spread cream cheese mixture evenly over crust and 1 inch up sides of pan.
Spoon in beef mixture.
Combine sour cream and flour; spread over cheesecake.
Bake for 25 minutes.
Cool in pan on wire rack for 10 minutes.
Run a knife around edges; release sides.
Serve warm with topping of lettuce, tomato, bell pepper and avocado.
Yield: 10 servings
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