One 3-1/2 oz. pkg. cooked chorizo sausage, thinly sliced
Preheat the oven to 375 degrees. In a med. bowl, combine 1-1/2 c. cheddar with the monterey jack and set aside.
Brush a rimmed baking sheet with 1 T. olive oil. Arrange 6 tortillas on the sheet so that the surface is covered overlapping as needed. Sprinkle the remaining 1-1/2 c. cheddar cheese evenly over the tortillas, leaving a 1/2-in. 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 min.
In a lg. skillet, heat the remaining 2 T. olive oil over med. heat. Add the onion & cook until golden-brown, about 10 min. Add the beans and 1/4 c. water and mash until the beans are soft and the liquid is absorbed, about 5 min. Season with salt & pepper.
Spread the bean mixture over the tortillas, leaving a 1/2 in. border. Top with the taco sauce, chiles, chorizo and reserved cheese mixture. Bake until the cheese is melted, 25 to 30 min.
CHILL: Let the pizza cool completely, slice into serving portions and refrigerate in an airtight container for up to 3 days. REHEAT: Bake in a 350 degree oven until the cheese is bubbly about 15 min. OR: FREEZE: Let the pizza cool completely, then slice into serving portions. Wrap in plastic wrap, then aluminum foil and freeze in a resealable, plastic storage bag for up to 3 mo. REHEAT: Defrost overnight in the refrigerator. Bake in a 350 degree oven until the cheese is bubbly, about 15 min.
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