I was trying to organize some of my recipes tonight, and came across this one. If you ever need to bring a dish to a potluck or if you are having "Mexican food night" at your house, this recipe is AWESOME. It travels well and it is gone in no time!
Ingredients & Instructions
Mix together
1 cup crushed nacho chips (I use Doritos)
3 tbsp butter
Press this crust onto bottom of 9" springform pan and bake at 350 degrees for 15 minutes.
Mix together
2 packages of cream cheese (bricks), softened
2 eggs
Add to this mixture
1/2 (or to taste) package of taco seasoning
1 4-oz can of chopped green chilies
1 package shredded taco cheese (I use the 4-cheese Mexican style cheese)
Pour the mixture onto the crust and bake for 30 minutes at 350 degrees.
Once the cheesecake has cooled, remove from springform pan and place in the refrigerator.
Remove from the refrigerator about 30 minutes before serving and spread with sour cream. Add chopped green onion, tomatoes, black olives to garnish (I chop them very fine). Serve with chips (I use Tostitos Gold since they are nice and sturdy).
Enjoy!
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Carnival of the Recipes
Welcome to the 42d Carnival of the Recipes! My name is Drew and I shall be your host this week as we continue on another gastronomic tour of the blogosphere. We have a number of interesting recipes from breakfast (or at least brunch) to several sinful ...
yum!! I think I would have to triple this recipe, anywhere I would take this, it would be gone first!
I do have to say, when I've taken it to work for our potlucks, it is usually gone before I get a chance to get any, darn it! 
On my weekend grocery list. I'm gonna love this one.
Do you eat this like a slice of cheesecake, or like a seven layer dip?
More like small slices of cheesecake. Once you put a slice on your plate, you can dip your chip into it, or spread it on the chip with a knife. That's why I use pretty think chips with it, to avoid breakage.
