Mexican Pizza Melissa Vaughan   From Every Day with Rachael Ray November 2007 FOUR SERVINGS Prep Time: 45 min Cook Time: 30 min 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 Two 15.5-ounce cans red kidney beans, rinsed Salt and pepper One 8-ounce jar taco sauce One 4.5-ounce can chopped green chiles One 3 1/2-ounce package cooked chorizo sausage, thinly sliced 1. Preheat the oven to 375°. 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.

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