Mexican Pizza

November 2007
Mexican Pizza

by 53 people

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Makes: 4 servings

Prep: 45 mins

Cook: 30 mins

  • 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 chiles
  • 1 3 1/2 ounce package  cooked chorizo sausage, thinly sliced
  1. Preheat the oven to 375 degrees . In a medium bowl, combine 1-1/2 cups cheddar with the monterey jack and set aside.
  2. Brush a rimmed baking sheet with 1 tablespoon olive oil. Arrange 6 tortillas on the 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.
  3. 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.
  4. 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.