Title: Southwest Cheesecake
Categories: Appetizer Mexican
Yield: 8 Servings
| CRUST |
| 1 1/2 | c | Tortilla chips, finely |
| | | Crushed |
| 1/3 | c | Butter, melted |
| FILLING |
| 1 | lb | Ground beef |
| 16 | oz | Cream cheese |
| 2 | | Eggs |
| 2 | c | Cheddar cheese, shredded |
| 1 | cn | Refried beans |
| 4 | oz | Green chilies, chopped |
| 1 | tb | Chili powder |
| 1 | tb | Dried onion |
| 1 | tb | Cilantro, chopped |
| 1/2 | ts | Oregano |
| 1 | ts | Garlic, chopped |
| TOPPING |
| 1 1/2 | c | Sour cream |
| | | Green onions, chopped |
| | | Tomatoes, chopped |
| | | Red pepper, chopped |
| | | Black olives, chopped |
| | | Jalapeno, chopped, optional |
| | | Salsa |
Crust: Heat oven to 325F. Stir 1 1/2 cups finely crushed tortilla chips
into 5 tbsp. melted butter. Press into bottom of 9-inch spring form pan
and bake for 15 minutes. Filling: Beat with mixer, 2 - 8 oz. pkgs of cream
cheese, 2 eggs and seasonings. Add 2 cups of shredded cheddar cheese and 1
~ 4 oz. can chopped green chilies, drained. Brown 1 lb. ground beef, drain.
Mix with 1 can refried beans. Spread cream cheese mixture over baked
crust. Spread ground beef mixture over cream cheese layer. Place pan back
in oven for 30 minutes. Topping: Spread sour cream over baked cheesecake
and refrigerate 3 hours. Top with chopped green onions, tomoatoes, red or
yellow bell peppers, black olives, jalapeno peppers, optional and salsa.
Unmold and serve.