Recipe Colorado Mexican Pizza (Main Dish)

Required Ingredients:

• 1 pound ground beef
• 1 onion, chopped
• 2 medium tomatoes, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 teaspoons chili powder
• 1 tablespoon ground cumin
• 1 (30 ounce) can refried beans
•  
• 14 (12 inch) flour tortillas
• 2 cups sour cream
• 1 1/4 pounds shredded Colby cheese
• 1 1/2 pounds shredded Monterey Jack cheese
• 2 red bell peppers, seeded and thinly sliced
• 4 green bell peppers, seeded and thinly sliced
• 1 (7 ounce) can diced green chilies, drained
• 3 tomatoes, chopped
• 1 1/2 cups shredded cooked chicken meat
• 1/4 cup butter, melted
• 1 (16 ounce) jar picante sauce

Preparing/Cooking:

• Preheat the oven to 350 degrees F (175 degrees C).
• Butter a 10x15 inch jellyroll pan.
• Cook the ground beef in a large heavy skillet over medium heat until evenly browned.
• Drain off excess grease, and add onion and 2 tomatoes.
• Continue cooking until onions are tender.
• Season with salt, pepper, chili powder, and cumin.
• Stir in refried beans, and cook until heated through.
• Lay 6 of the tortillas onto the prepared pan with the edges going well over the sides.
• Spread all of the bean mixture onto the tortillas.
• Spread half of the sour cream over the bean layer.
• Sprinkle with approximately 1/3 of the Colby cheese, and 1/3 of the Monterey Jack cheese.
• Scatter 1 tablespoon of the green chilies, 1/3 of the green pepper strips, and 1/3 of the red pepper strips followed by 1/3 of the remaining chopped tomato.
• Make a layer of only 4 tortillas over the toppings, and spread with remaining sour cream.
• Top with shredded chicken, then a second 1/3 of both cheeses, red and green bell peppers, chilies, and tomatoes.
• Arrange the final layer using remaining 4 tortillas as a base, cheeses, peppers, tomatoes, chilies, and ending with shredded cheese on the top.
• Fold the overhanging edges inward, and secure with toothpicks.
• Brush exposed tortilla surfaces with melted butter.
• Bake for 35 to 45 minutes in the preheated oven, or until heated through, and cheese is melted and bubbly.
• Remove toothpicks, and let stand for at least 5 minutes before slicing.
• Spoon picante sauce over according to individual tastes.

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