taco cheesecake
 

From Southern Living- March 2000

Taco Cheesecake

1 C crushed tortilla chips (not necessary - don't use for strict low carb)
1 T melted Butter
1 lb. ground meat
1 envelope Taco Seasoning
2 T water
16 oz cream cheese
2 large eggs
2 C shredded Cheddar Cheese
8 oz. sour cream
2 T flour
Toppings: shredded/chopped lettuce, tomatoes, green pepper

Stir together crushed tortilla chips and butter; press into bottom of a 9" springform pan.
Bake at 325 for 10 min. Cool.
Cook beef in skillet, drain, add (all but 1 t) taco seasoning and the water. Cook over medium low heat for 15 minutes (+/-).
Beat cream cheese at medium speed with an electric mixer until fluffy; add eggs and reserved 1 t taco seasoning mix, beating until blended. Add cheddar cheese and blend.
Spread cream cheese mixture evenly over crust and 1" up the sides of pan. Spoon in beef mixture. Spread cream cheese mixture from around sides of pan over beef mixture, forming a 1" border. Combine sour cream and flour; spread over cheesecake.
Bake 325 for 25 minutes. Cool on a wire rack 10 minutes. Run a knife around the edge; release sides. Serve warm with toppings. Store in the refrigerator.

Oooh! This looks very yummy. I might try making this with the Atkins Crunchers chips.

I'm sure I could get DH to eat some, too. He's a big fan of Mexican.

One of my staple meals has been taco salad
 

I make everything like normal tacos and then eat without the chips. It very good.
Lettuce, cheese, blk olives, sour cream and grd beef with taco seasoning. Yum

I loved this dish.. I'm pasting my review out of my journal:

Made the taco cheesecake. I didn't use the tortilla chip crust but I did use 2 T flour. naughty, naughty! I don't think i baked it long enough because when I sliced into it it collapsed into itself. Husband had it with chips and kept saying "mmm!" I loved the flavor but was a little turned off by the goopey texture. I stuck it back in the oven for awhile and when we went back for seconds it was firm and delicious! It would be good to serve it with scallions, maybe fresh tomatoes and olives. yum!


I just had a slice of taco cheesecake for lunch and it was wonderful cold.. maybe not better or worse than hot/warm but equally good.. more firm like cheesecake!

I'm so happy to see this recipe. Can't wait to try it without the high carb stuff.

I ate tacos (low carb-no chips, beans, or rice) at Tia's restaurant this evening and it was O.K., but so salty!

This is day seven of induction for me and everytime that I eat out, food seems to be way oversalted. Anyone else experience foods in restaurants as too salty. Maybe Atkins makes your taste buds more sensitive to sodium.

Got a newbie question for replacing flour for this taco cheesecake recipe.

Does Atkins have a flour replacement?

well, I'm a saltaholic so I dunno! I put too much salt on everything. My brother said once when I was little he saw me put salt on a hershey bar..
:D

The flour doesn't seem to be that necessary in the taco cheesecake.. I'd either leave it out or substitute Atkins (or another brand) bake mix. Or find out how to make it in the recipe section!
I'm planning on making this this week and will be using the bake mix instead of flour.

good luck!

taco cheesecake
 

the recipes sounds great. i am going to try this weekend. Looking for some other things to eat other than hamburger and chicken

yum!
 

I made this for lunch for the week...the cheesecake part was a little mushy....maybe i took it out too soon? It was delicious though...definitely adding this to my Low Carb cookbook!

Could you please post the carb count on this recipe as it sounds yummy :yum: :D

I wonder what pork rinds would taste like in place of the chips?

I made the taco cheesecake without the chips of course and it was pretty good! :thup: Like others have said, it was a little soft but I didn't mind that at all. It was a nice change of pace from our usual taco salad Mexican meal. The leftovers heated well and tasted good also!

About the flour we used ATkins bake mix instead and it worked out fine.

I also used veggie crumbles instead of the ground beef to make it vegetarian!

Was delicious with the portabello mushroom salsa we have and some chopped tomatoes!