Taco Cheesecake

 A lot of people wanted this recipe. I served it as an appetizer but it could actually be a main course & you could cook rice or something to go with it. I served it with chips but that's not even necessary.

Ingredients
1 cup crushed tortilla chips
1 tbsp butter or margarine, melted
1 lb. ground meat
1 (1 1/4 oz.) envelope of taco seasoning mix, divided
2 tbsp water
2 (8oz) pkgs cream cheese, softened
2 lg eggs
2 cups shredded sharp cheddar cheese
1 (8 oz) container sour cream
2 tbsp all purpose flour
Toppings: shredded lettuce, chopped tomato, chopped green bell pepper. This is entirely up to you. I used salsa as my topping & didn't put lettuce. Next time I also plan to put guacamole.

STIR together crushed tortilla chips & butter; press into bottom of a 9-inch springform pan.

BAKE at 325 for 10 mins. Cool on wire rack

COOK beef. Drain & pat dry with paper towels. Return beef to skillet. Reserve 1 teaspoon taco seasoning mix. Stir remaining taco seasoning & 2 tbsp water into beef. Cook, stirring occasionally, 5 mins. or until liquid evaporates.

BEAT cream cheese at medium speed with an electric mixer until fluffy; add eggs & reserved 1 teaspoon taco seasoning mix, beating until blended. Add cheddar cheese; beat until blended.

SPREAD cream cheese mixture evenly over crust & 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 & flour; spread over cheesecake.

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

It sounds pretty involved but it really isn't bad. Y'all know if I'm saying that it must be true!

Happy Thanksgiving!

Toodles!