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How To make Southwest Cheesecake



1 1/2 c Tortilla chips, finely
Crushed 1/3 c Butter, melted


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


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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