CHEESECAKE TACOS RECIPES

TACO CHEESECAKE RECIPE | ALLRECIPES

Taco Cheesecake Recipe | Allrecipes image

Sounds weird, but this taco cheesecake appetizer has always been a hit at every party it has been served. I just have copies of the recipe ready for my guests. Serve with tortilla chips and you are ready for a unique and tasty dip.

Provided by CSW

Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes

Total Time 1 hours 20 minutes

Prep Time 20 minutes

Cook Time 50 minutes

Yield 10 servings

Number Of Ingredients 13

Ingredients

1 cup crushed tortilla chips
1 tablespoon butter, melted
1 pound lean ground beef
1 package taco seasoning, divided
? cup salsa
2 (8 ounce) packages cream cheese, softened
2 large eggs
2 cups shredded sharp Cheddar cheese
1 (8 ounce) container sour cream
2 tablespoons all-purpose flour
½ cup shredded lettuce
1 tomato, chopped
4 slices avocado

Steps:

Preheat the oven to 325 degrees F (165 degrees C).
Stir tortilla chips and butter together in a bowl. Press into the bottom of a 9-inch springform pan.
Bake in the preheated oven for 10 minutes.
Remove crust from oven, leaving oven on. Cool on a wire rack.
Heat a large skillet over medium heat. Add beef and cook, stirring, until crumbly and no longer pink, 7 to 10 minutes. Drain and discard grease. Pat beef dry with paper towels and return to the skillet.
Reserve 1 teaspoon taco seasoning mix. Stir remaining taco seasoning and salsa into beef. Cook over medium heat, stirring occasionally, until liquid evaporates, about 5 minutes.
Beat cream cheese in a bowl using an electric mixer until fluffy. Add eggs and reserved taco seasoning mix, beating until blended. Add Cheddar cheese and beat until blended. Spread mixture evenly over crust and 1 inch up sides of pan. Spoon in beef mixture.
Combine sour cream and flour in a bowl; spread over cheesecake.
Bake in the hot oven for 25 minutes.
Cool in the pan on a wire rack for 10 minutes. Run a knife around the edges and release sides of pan.
Serve warm, cold, or room temperature with a topping of lettuce, tomato, and avocado.

Nutrition Facts : Calories 483.1 calories, CarbohydrateContent 10.1 g, CholesterolContent 160.1 mg, FatContent 39.6 g, FiberContent 1.3 g, ProteinContent 22 g, SaturatedFatContent 22.2 g, SodiumContent 685.7 mg, SugarContent 1.8 g

TACO CHEESECAKE RECIPE | ALLRECIPES

Taco Cheesecake Recipe | Allrecipes image

Sounds weird, but this taco cheesecake appetizer has always been a hit at every party it has been served. I just have copies of the recipe ready for my guests. Serve with tortilla chips and you are ready for a unique and tasty dip.

Provided by CSW

Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes

Total Time 1 hours 20 minutes

Prep Time 20 minutes

Cook Time 50 minutes

Yield 10 servings

Number Of Ingredients 13

Ingredients

1 cup crushed tortilla chips
1 tablespoon butter, melted
1 pound lean ground beef
1 package taco seasoning, divided
? cup salsa
2 (8 ounce) packages cream cheese, softened
2 large eggs
2 cups shredded sharp Cheddar cheese
1 (8 ounce) container sour cream
2 tablespoons all-purpose flour
½ cup shredded lettuce
1 tomato, chopped
4 slices avocado

Steps:

Preheat the oven to 325 degrees F (165 degrees C).
Stir tortilla chips and butter together in a bowl. Press into the bottom of a 9-inch springform pan.
Bake in the preheated oven for 10 minutes.
Remove crust from oven, leaving oven on. Cool on a wire rack.
Heat a large skillet over medium heat. Add beef and cook, stirring, until crumbly and no longer pink, 7 to 10 minutes. Drain and discard grease. Pat beef dry with paper towels and return to the skillet.
Reserve 1 teaspoon taco seasoning mix. Stir remaining taco seasoning and salsa into beef. Cook over medium heat, stirring occasionally, until liquid evaporates, about 5 minutes.
Beat cream cheese in a bowl using an electric mixer until fluffy. Add eggs and reserved taco seasoning mix, beating until blended. Add Cheddar cheese and beat until blended. Spread mixture evenly over crust and 1 inch up sides of pan. Spoon in beef mixture.
Combine sour cream and flour in a bowl; spread over cheesecake.
Bake in the hot oven for 25 minutes.
Cool in the pan on a wire rack for 10 minutes. Run a knife around the edges and release sides of pan.
Serve warm, cold, or room temperature with a topping of lettuce, tomato, and avocado.

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