Rachael Ray'S Mexican Pizza - cooking recipe

Ingredients

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 chilies
1 (3 1/2 ounce) package cooked chorizo sausage, thinly sliced

Preparation

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.