MEXICAN CHEESECAKE OLE'
This makes for a festive presentation but it can be baked in a regular baking dish and sliced from there. It's firm enough to use as appetizers too, that will increase the servings. Prep time doesn't include 4 hours chill time. My son just slices it, heats a corn tortilla and fills it with the chilled mix, eat and run kinda kid.
Provided by peachez
Categories For Large Groups
Time 7h
Yield 15-20 serving(s)
Number Of Ingredients 22
Steps:
- Heat oven to 325°F.
- Mix by hand the tortilla chips with melted butter. Press mixture into the bottom of a lightly oiled 9 inch springform pan.
- Bake for 12 - 15 minutes, set aside to cool.
- Brown beef and garlic in a skillet, drain. Stir in beans to mix, add salt and pepper to taste - set aside.
- With an electric hand mixer blend well the softened cream cheese, eggs, taco seasonings and Tabasco sauce. Hand stir into mixture the cheese and chilies. Spread this mixture over the cooled crust.
- Spread Meat and Bean filling over that layer.
- Bake 25 - 30 minutes. Remove and cool on wire rack.
- Cover and refrigerate 4 hours.
- Spread sour cream over top, top with garnishes and chill for 2 hours. Slice, unmold and serve.
Nutrition Facts : Calories 324.5, Fat 26.4, SaturatedFat 15.7, Cholesterol 115.6, Sodium 304.9, Carbohydrate 7.5, Fiber 1.7, Sugar 0.7, Protein 14.8
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