RACHAEL RAY'S MEXICAN PIZZA
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.
Provided by andrea.e
Categories Lunch/Snacks
Time 1h15m
Yield 1 pizza, 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees.
- In a medium bowl, combine 1 1/2 cups cheddar with the monterey jack and set aside.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 1271.3, Fat 65.2, SaturatedFat 30.6, Cholesterol 138.1, Sodium 2038.8, Carbohydrate 111, Fiber 20, Sugar 9.5, Protein 62.1
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