-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.
From
Yields
8 Servings