Ingredients
Equipment
Method
- Step 1: Preheat your oven to 400°F (204°C).
- Step 2: In a large skillet over medium heat, cook the ground beef until browned and no longer pink, breaking it up as it cooks. Drain excess grease, then return beef to skillet.
- Step 3: Add taco seasoning and water to the beef. Stir well, bring to a gentle boil, then reduce heat and simmer for about 5 minutes until thickened.
- Step 4: In another large skillet, heat vegetable oil over medium. Fry each tortilla one at a time, flipping frequently, for 3–4 minutes until golden and crispy. Drain on paper towels. (Alternatively, bake or air fry for a lighter option.)
- Step 5: Place refried beans in a microwave-safe bowl and heat until soft and easy to spread. Stir well.
- Step 6: Assemble each pizza: spread a layer of warm refried beans on one crispy tortilla, top with a generous scoop of seasoned beef, and place a second tortilla on top. Spread about 2 tablespoons enchilada sauce over the top, then sprinkle with shredded cheese. Repeat to make 4 pizzas.
- Step 7: Arrange pizzas on a large nonstick baking sheet. Bake for 8–10 minutes, or until cheese is melted and bubbly.
- Step 8: Top each pizza with diced tomatoes, sliced green onions, sliced olives, and a dollop of sour cream. Slice and serve hot.
Notes
Customize your pizzas with ground turkey, chicken, or extra beans for a vegetarian version. Try different cheeses, add jalapeños for heat, or sprinkle crushed tortilla chips between layers for crunch. Store leftovers in an airtight container in the fridge for up to 3 days; reheat in the oven for best results. For freezing, wrap tightly in foil and freeze up to 2 months—thaw before reheating.