Mini Taco Cheesecakes

Taco Tuesday just got a whole lot CUTER!!!

Ingredients

1/2 cup finely crushed corn chips

2 teaspoons unsalted butter, melted

8 ounces ground beef

1/2 teaspoon chili powder

1/2 teaspoon ground cumin

1/4 teaspoon paprika

1/4 teaspoon onion powder

1/4 teaspoon salt

1 tablespoon water

6 ounces whipped cream cheese

1 egg, beaten

3/4 cup shredded cheddar cheese

1/2 cup sour cream

1 tablespoon all-purpose flour

2 tablespoons diced tomatoes, for garnish

2 tablespoons sliced scallions, for garnish

Instructions

1. Heat oven to 350F. Lightly grease two 4-inch springform pans. https://amzn.to/3Vnv81G

2. Combine the crushed tortilla chips and melted butter. Divide evenly between the pans and press firmly into the bottoms. Bake for 8 minutes, then remove from the oven and set aside.

3. Cook the ground beef in a skillet over medium high heat; season with chili powder, cumin, paprika, onion powder, salt. Once cooked (6-8 minuntes), set aside to cool.

4. In a separate medium bowl, combine the cream cheese, egg and cheddar cheese. Divide the cream cheese mixture evenly between the prepared crusts. Top with an equal amount of ground beef.

5. In a separate small bowl, combine the sour cream and flour until smooth. Carefully spread half the mixture over each cheesecake, using a small offset spatula or the back of a spoon to smooth the tops.

6. Bake for 24–28 minutes, until the edges are set and are just beginning to brown.

7. Cool the cheesecakes in the pans for 15 minutes. Run a thin knife around the edges before releasing the springform sides.

8. Serve with diced tomato, sliced scallions and your favorite taco toppings.

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Mini Taco Cheesecakes

Yield: 2

Author: Dink Cuisine

Prep time: 20 MinCook time: 35 MinTotal time: 55 Min

Taco Tuesday just got a whole lot CUTER!!!

Ingredients

• 1/2 cup finely crushed corn chips
• 2 teaspoons unsalted butter, melted
• 8 ounces ground beef
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon paprika
• 1/4 teaspoon onion powder
• 1/4 teaspoon salt
• 1 tablespoon water
• 6 ounces whipped cream cheese
• 1 egg, beaten
• 3/4 cup shredded cheddar cheese
• 1/2 cup sour cream
• 1 tablespoon all-purpose flour
• 2 tablespoons diced tomatoes, for garnish
• 2 tablespoons sliced scallions, for garnish

Instructions

1. Heat oven to 350F. Lightly grease two 4-inch springform pans. https://amzn.to/3Vnv81G
2. Combine the crushed tortilla chips and melted butter. Divide evenly between the pans and press firmly into the bottoms. Bake for 8 minutes, then remove from the oven and set aside.
3. Cook the ground beef in a skillet over medium high heat; season with chili powder, cumin, paprika, onion powder, salt. Once cooked (6-8 minuntes), set aside to cool.
4. In a separate medium bowl, combine the cream cheese, egg and cheddar cheese. Divide the cream cheese mixture evenly between the prepared crusts. Top with an equal amount of ground beef.
5. In a separate small bowl, combine the sour cream and flour until smooth. Carefully spread half the mixture over each cheesecake, using a small offset spatula or the back of a spoon to smooth the tops.
6. Bake for 24–28 minutes, until the edges are set and are just beginning to brown.
7. Cool the cheesecakes in the pans for 15 minutes. Run a thin knife around the edges before releasing the springform sides.
8. Serve with diced tomato, sliced scallions and your favorite taco toppings.

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