A recipe in the current Everyday with Rachael ray magazine inspired me to make a quickie taco pie last night. It's like a pizza, but with tortillas and taco fixings as toppings. My version has very little prep, and is ideal for a night when you want to pop something into the oven for a half hour and sit down to some comfort food.
- 1.5 lb cheddar cheese, grated
- 1 lb chorizo, crumbled (i.e. slice off the sausage casing and rip the meat into chunks)
- 1 jar taco sauce (I used Fronterra)
- 1 red onion
- 2 cans refried beans (I used the taco bell ones, for nostalgia's sake)
- 6 thick organic flour tortillas (can double up 2x regular soft taco tortillas)
Preheat oven to 375. Coat large baking sheet (one with a lip is preferable) with butter. Layer your tortillas to fill the baking sheet, overlaping as necessary. Put a few fork pricks into the tortillas to keep them from puffing up while baking. Sprinkle 1/3 of the cheese on the tortillas. Bake for 10 min.
Crumble or thinly slice your chorizo. Slice your onion into thin, bite-sized individual slices.
Remove your "crust" from the oven. Apply a thin layer of cheese, then the refried beans, onions, chorizo. Drizzle taco sauce across the pizza, keeping in mind how hot the sauce is, and how much of it you would want in a mouthfull of pizza. Top with the rest of the cheese. Bake 25-30 minutes. Let sit for a minute, then cut into individual plate-sized pieces. Makes 6 servings.