Taco Cheesecake

Submitted by Ginger Underwood - recipe by Nini Jobson

1 c. crushed tortilla chips

1 T. butter or margarine, melted

1 lb. ground round

1 (1¼-oz.) envelope taco seasoning mix, divided

2 T. water

2 (8-oz.) pkg. cream cheese, softened

2 large eggs

2 c. (8 oz.) shredded sharp Cheddar cheese

1 (8-oz.) container sour cream

2 T. all-purpose flour

Toppings: shredded lettuce, chopped tomato, chopped green pepper

Stir together crushed tortilla chips and butter; press into bottom of a 9-inch springform pan. Bake at 325º for 10 minutes. Cool on wire rack.

Cook beef in large skillet over medium heat, stirring until it crumbles and is no longer pink; drain and pat dry with paper towels. Return beef to skillet. Reserve 1 t. taco seasoning mix. Stir remaining taco seasoning mix and 2 T. water into beef. Cook over medium heat, stirring occasionally, 5 minutes or until liquid evaporates.

Beat cream cheese at medium speed with an electric mixer until fluffy; add eggs and reserved 1 t. taco seasoning mix, beating until blended. Add Cheddar cheese, beating until blended. Spread cream cheese mixture evenly over crust and 1 inch up sides of pan. Spoon in beef mixture. Spread cream cheese mixture from around sides of pan over beef mixture, forming a 1-inch border. Combine sour cream and flour; spread over cheesecake.

Bake at 325º for 25 minutes. Cool in pan on wire rack for 10 minutes. Run a knife around edges; release sides. Serve warm with toppings. Store in refrigerator.

Yield: 12 appetizer servings. Prep: 35 minutes. Bake: 25 minutes.