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  • Prep Time


  • Total Time


  • Servings



  • 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

  • ¾

    cup finely chopped onion

  • Two

    15.5-ounce cans red kidney beans, rinsed (can use refried beans)

  • Salt and pepper

  • One

    8-ounce jar taco sauce

  • One

    4.5-ounce can chopped green chiles

  • One

    3½-ounce package cooked chorizo sausage, thinly sliced (can use taco meat)


1. Preheat the oven to 375°. In a medium bowl, combine 1-1/2 cups cheddar with the monterey jack and set aside. 2. 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 6 tortillas, overlapping as needed. Prick the top layer with a fork and bake until the tortillas begin to brown, about 10 minutes. 3. 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. 4. 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.


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