My friend Lori made this for a crop I hosted. Wow! Not only was it beautiful to look at, it is absolutely delicious!! This recipe is from Taste of Home. The original calls for chicken, but she left it out and we all agreed it would be better without chicken.
Ingredients
1 3/4 cups nacho tortilla chips, crushed
1/3 cup butter, melted
3-8 oz. packages cream cheese, softened
1/2 cup mayonnaise
1 envelope taco seasoning
2 Tablespoons flour
4 eggs, lightly beaten
1 1/2 cups Mexican cheese blend
1/3 cup green onion, finely chopped
1 cup sour cream
non-stick cooking spray
Garnish
whole kernel corn
cubed avocado
tomato, chopped
sliced black olives
Serve With
salsa
tortilla chips
crackers
Preheat oven to 325.
Combine crushed tortilla chips and butter. Press onto the bottom of a greased 9-inch springform pan.
In a large bowl, beat the cream cheese, mayonnaise, taco seasoning, and flour until smooth. Add eggs and beat on low speed just until combined. Stir in the cheese blend and green onions. Pour over crust. Place pan on baking sheet. Bake for 60-70 minutes or until center is almost set.
Remove from oven. Gently spread sour cream over the top. Bake an additional 10 minutes or until set. Remove from oven. Cool on wire rack for 10 minutes.
Carefully run a knife around the edge of the pan to loosen the cheesecake. Cool one hour longer in pan. After one hour, place in refrigerator and let chill for 8 hours.
Just before serving remove sides of pan. Place cheesecake on a flat serving dish. Garnish the top with corn, avocado, tomatoes, and olives.
Serve with salsa (if desired) and crackers or tortilla chips.
