Oamc Mexican Pizza

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Recipe that can be made to eat that day, refrigerated for up to 3 days, or frozen for up to 3 months. To reheat, defrost overnight in the fridge. Bake in a 350* oven until cheese is bubbling, about 15 minutes.

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Steps

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Preheat oven to 375.

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In a medium bowl , combine 1 1 / 2 cups cheddar with the monterey jack and set aside.

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Brush a rimmed baking sheet with 1 tablespoons olive oil.

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Arrange 6 tortillas on the sheet so that the surface is covered , overlapping as needed.

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Sprinkle the remaining 1 1 / 2 cups cheddar cheese evenly over the tortillas , leaving a 1 / 2-inch border on all sides.

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Cover with the remaining 6 tortillas , overlapping as needed.

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Prick the top layer with a fork and bake until the tortillas begin to brown , about 10 minutes.

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In a large skillet , heat the remaining 2 tablespoons olive oil over medium heat.

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Add the onion and cook until golden-brown , about 10 minutes.

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Add the beans and 1 / 4 cup water and mash until the beans are soft and the liquid is absorbed , about 5 minutes.

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Season with salt and pepper.

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Spread the bean mixture over the tortillas , leaving a 1 / 2-inch border.

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Top with the taco sauce , chilies , chorizo and reserved cheese mixture.

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Bake until the che.

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Ingredients

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cheddar cheese, monterey jack cheese, extra virgin olive oil, flour tortillas, onion, red kidney beans, salt and pepper, taco sauce, green chilies, chorizo sausage