| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs, Grains | Mexican | Appetizers, Mexican | 8 | Servings |
INGREDIENTS
| 1 1/2 | c | Tortilla chips, finely |
| Crushed | ||
| 1/3 | c | Butter, melted |
| 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 |
| 1 1/2 | c | Sour cream |
| Green onions, chopped | ||
| Tomatoes, chopped | ||
| Red pepper, chopped | ||
| Black olives, chopped | ||
| Jalapeno, chopped, optional | ||
| Salsa |
INSTRUCTIONS
CRUST FILLING TOPPING 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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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