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Southwest Cheesecake




Description

This article is from the 20th Century Appetizer Recipes, with numerous contributions by famous and also anonymous cooks

Southwest Cheesecake

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.

 

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