Taco Cheesecake

Stir together crushed tortilla chips and melted butter; press into the bottom of a 9″ springform pan. Bake at 325ºF for 10 minutes and cool.

Beat cream cheese at medium speed until fluffy. Add eggs and one teaspoon of taco seasoning, beating until blended. Mix in cheddar cheese.

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 the skillet and add the water and remaining taco seasoning mix. Cook, stirring occasionally, until liquid evaporates.

Spread cream cheese mixture evenly over the crust and up the sides of the pan. Spoon in the beef mixture. Combine sour cream and flour and spread over the cheesecake.

Bake at 325ºF for approximately 25 minutes. Cool in the pan for 10 minutes. Remove from the pan and top with shredded lettuce and chopped tomatoes.

Enjoy!