Rachael Ray's Mexican Pizza

Submitted by andrea.e

"This is from the Everyday with Rachael Ray magazine. It's very delicious and also versatile. You can add or subtract ingredients to suit your taste. The recipe says to use a regular baking sheet for this, but I prefer to use a pizza baking sheet to make it look more pizza-like."

 

• Ready In: 1hr 15mins
• Ingredients: 10
• Yields: 1 pizza
• Serves: 4

ingredients

• 12 ounces cheddar cheese, shredded (3 cups)
• 4 ounces monterey jack cheese, shredded (1 cup)
• 3 tablespoons extra virgin olive oil
• 12 small flour tortillas
• 3⁄4 cup finely chopped onion
• 2 (15 1/2 ounce) cans red kidney beans, rinsed
• salt and pepper
• 1 (8 ounce) jar taco sauce
• 1 (4 1/2 ounce) can chopped green chilies
• 1 (3 1/2 ounce) package cooked chorizo sausage, thinly sliced

directions

1. Preheat the oven to 375 degrees.
2. In a medium bowl, combine 1 1/2 cups cheddar with the monterey jack and set aside.
3. Brush a rimmed baking sheet with 1 tablespoon olive oil. Arrange 6 tortillas on a sheet so that the surface is covered, overlapping as needed. Sprinkle the remaining 1 1/2 cups cheddar cheese evenly over the tortillas, leaving a 1/2-inch border on all sides; cover with the remaining 6 tortillas, overlapping as needed. Prick the top layer with a fork and bake until the tortillas begin to brown, about 10 minutes.
4. In a large skillet, heat the remaining 2 tablespoons olive oil over medium heat. Add the onion and cook until golden-brown, about 10 minutes. Add the beans and 1/4 cup water and mash until the beans are soft and the liquid is absorbed, about 5 minutes. Season with salt and pepper.
5. Spread the bean mixture over the tortillas, leaving a 1/2-inch border. Top with the taco sauce, chiles, chorizo and reserved cheese mixture. Bake until the cheese is melted, 25 to 30 minutes.

Reviews

[rosslare]

Yum! Oozing bean paste, chorizo, cheese and taco sauce. I added 2 tsp grill seasoning to the bean paste.