Rachael Ray's Mexican Pizza

Total Time: 1 hr 15 mins Preparation Time: 45 mins Cook Time: 30 mins

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

Recipe

• 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.