3 cups shredded cheddar cheese
1 cup monterey jack cheese
3 tablespoons EVOO
12 small tortillas
1/4 cup chopped onion
Two 15.5-ounce cans red kidney beans, rinsed
Salt and pepper
One 8-ounce jar taco sauce
One 4.5-ounce can chopped green chiles
One 3.5-ounce package cooked chorizo sausage, thinkly sliced
Preheat 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 the 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 six tortillas. 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 bean (meat in my case) and 1.4 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. Bake until the cheese is melted, 25 to 30 minutes.
Let pizza cool completely, then slice into serving portions. Wrap in plastic wrap, then aluminum foil and freeze in a resealable plastor storage bag up to 3 months. Reheat: Defrost overnight in the regrigerator. Bake in a 350 degree oven until the cheese is bubbling, about 15 minutes.