Taco Cheesecake
Serves 12
1 pound ground round
1(1 1/4-oz) envelope taco seasoning mix, divided
2 tablespoons water
2(8-oz) pkgs cream cheese, softened
2 large eggs
2 cups(8 oz) shredded sharp Cheddar cheese
1(8-oz) container sour cream
2 tablespoons all-purpose flour
Toppings: shredded lettuce, chopped tomato, chopped green bell pepper.
Cook beef in a large skillet over medium heat, stirring until it crumbles and is no longer pink; drain and pat dry with paper towels. Return beef to skillet. Reserve 1 teaspoon taco seasoning mix. Stir remaining taco seasoning mix and 2 tablespoons water into beef. Cook over medium heat, stirring occasionally, 5 minutes or until liquid evaporates.
Beat cream cheese at medium speed with an electric mixer until fluffy; add eggs and reserved 1 teaspoon taco seasoning mix, beating until blended. Add Cheddar cheese; beat until blended.
Spread cream cheese mixture evenly over bottom and up the 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 and flour, spread over cheesecake.
Bake at 350 for 25 minutes. Cool in pan on a wire rack 10 minutes. Run a knife around edges; release sides. Serve warm with toppings. Store in refrigerator.
Prep: 35 min., Bake: 25 min.