| 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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