Mexican Cheesecake Ole' Recipe

Name: Mexican Cheesecake Ole'
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 12-2 cups tortilla chips, finely crushed; 4 -5 tablespoons unsalted butter, melted; oil, for browning meat; 1 lb ground chuck; 3 -4 garlic cloves, chopped fine; 1 (15 1/2 ounce) can refried beans; salt and pepper, to taste; 16 ounces cream cheese, softened; 2 large eggs; 1 (1 1/4 ounce) envelope taco seasoning; Tabasco sauce, few splashes to your taste; 1 12-2 cups extra-sharp cheddar cheese, grated; 1 (4 ounce) can green chilies, drained and chopped; 1 ½ cups sour cream; tomatoes, seeded and chopped; bell pepper, seeded and chopped; jalapeno, seeded and finely chopped; black olives or pimento stuffed olive, sliced; salsa; lettuce, chopped; grated cheese; cilantro, chopped

Servings: persons

1 12-2 cups tortilla chips, finely crushed
4 -5 tablespoons unsalted butter, melted
oil, for browning meat
1 lb ground chuck
3 -4 garlic cloves, chopped fine
1 (15 1/2 ounce) can refried beans
salt and pepper, to taste
16 ounces cream cheese, softened
2 large eggs
1 (1 1/4 ounce) envelope taco seasoning
Tabasco sauce, few splashes to your taste
1 12-2 cups extra-sharp cheddar cheese, grated
1 (4 ounce) can green chilies, drained and chopped
1 ½ cups sour cream
tomatoes, seeded and chopped
bell pepper, seeded and chopped
jalapeno, seeded and finely chopped
black olives or pimento stuffed olive, sliced
salsa
lettuce, chopped
grated cheese
cilantro, chopped

1
Heat oven to 325F.
2
Mix by hand the tortilla chips with melted butter.
3
Press mixture into the bottom of a lightly oiled 9 inch springform pan.
4
Bake for 12 - 15 minutes, set aside to cool.
5
Brown beef and garlic in a skillet, drain.
6
Stir in beans to mix, add salt and pepper to taste - set aside.
7
With an electric hand mixer blend well the softened cream cheese, eggs, taco seasonings and Tabasco sauce.
8
Hand stir into mixture the cheese and chilies.
9
Spread this mixture over the cooled crust.
10
Spread Meat and Bean filling over that layer.
11
Bake 25 - 30 minutes.
12
Remove and cool on wire rack.
13
Cover and refrigerate 4 hours.
14
Spread sour cream over top, top with garnishes and chill for 2 hours.
15
Slice, unmold and serve.

1594

kcal

Calories

150

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 1 12-2 cups tortilla chips, finely crushed, 4 -5 tablespoons unsalted butter, melted, oil, for browning meat, 1 lb ground chuck, and more.

Yes, Mexican Cheesecake Ole' falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Mexican Cheesecake Ole'

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions