Ingredients
1½ cups crushed tortilla chips
1 Tbsp butter or margarine, melted
1 lb ground beef or chuck
1 (1¼ oz) package taco seasoning mix, divided
2 Tbsp water
2 (8 oz) packages cream cheese, softened
2 large eggs
1 (8 oz) package grated Cheddar cheese
1 (8 oz) container sour cream
2 Tbsp all-purpose flour
Shredded lettuce, chopped tomato, bell pepper, and green onions for toppings
Directions
Preheat oven to 325 degrees.
Mix together the crushed tortilla chips and melted butter. Press into the bottom of a 9-inch springform pan.
Bake for 10 minutes. Cool on a wire rack.
Brown the beef in a large skillet over medium heat, stirring to crumble. Drain and pat dry with paper towels.
Return the beef to the skillet. Stir in the taco seasoning, reserving 1 tsp. Add the water and cook over medium heat, stirring occasionally, for 5 minutes or until the liquid evaporates.
Beat the cream cheese with an electric mixer on medium speed until fluffy.
Add the eggs and the reserved 1 tsp taco seasoning. Beat until smooth.
Beat in the Cheddar cheese until blended.
Spread the cream cheese mixture evenly over the tortilla chip crust and 1 inch up the sides of the pan.
Spoon in the beef mixture.
Spread the cream cheese mixture from around the sides of the pan over the beef mixture, forming a 1-inch border.
Combine the sour cream and flour, then spread over the cheesecake.
Bake for 25 minutes.
Cool on a wire rack for 10 minutes.
Run a knife around the edges and release the sides of the pan.
Serve warm with the toppings.
Store in the refrigerator.