Rachael Ray'S Mexican Pizza Recipe

Name: Rachael Ray'S Mexican Pizza
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat the oven to 375 degrees.
2
In a medium bowl, combine 1 1/2 cups cheddar with the monterey jack and set aside.
3
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.
4
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.
5
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.

1292

kcal

Calories

Fat

153

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Rachael Ray'S Mexican Pizza falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rachael Ray'S Mexican Pizza

How did you like this recipe?

Frequently Asked Questions