Recipes

2008 MIO Recipe Roundup

2nd Place Entrée

• 1 pkg. cream cheese, softened
• ½ cup Hiland Sour Cream
• 1 pkg. taco seasoning
• 2 eggs
• 5 corn tortillas
• 1 cup grated sharp cheddar cheese
• 2 cups cooked shredded beef (can use precooked roast or beef tips)
• 4 oz. can chopped green chilies (do not drain)
• 1 tbsp. chopped jalapeno peppers (from a jar pickled)
• ½ cup chopped green onions

Optional Garnish and toppings

• ½ cup nacho flavored Dorito’s crushed
• 1 pkg. pre-packaged guacamole
• Remaining ¼ chopped green onions

Instructions

Preheat oven to 350 degrees.
Spray the bottom and sides of a 9 inch pan. I used a 9 in. spring form pan, but any 9 in. pan will work. Tear the corn tortillas into pieces covering the bottom of the pan. Give the tortillas a spray of Pam, to give a light coating. Mix the cream cheese, 2 eggs, sour cream and package of taco seasoning until well blended and smooth. Stir in ½ of the grated cheddar cheese reserving the remaining for the topping, shredded beef, chopped green chilies and jalapeno peppers. Only use ½ of green onions into this mixture. You are reserving the remaining for the garnish. Do not mix this step with the mixer. Stir until well blended.

Bake for 45 min. to 50 min. Mixture will not jiggle when done. Remove cheesecake and while hot, sprinkle remaining cheddar cheese over the top to melt. Sprinkle remaining green onions over the top. Followed by desired garnish. I serve ours with the crushed Dorito’s and 1 to 2 T. guacamole.

Let stand 15 minutes before cutting and serving. Sprinkle crushed Dorito’s over the top, followed by 1 or 2 T. of guacamole. The chips will soften if left on for a length of time, so I recommend putting them on before serving, as with guacamole.

Serves 8

Filed Under

• Cakes and Pies