Rachael Ray's Mexican Pizza |
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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 2 |
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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. 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.
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