1. Crisp the Tortilla “Crusts”:
Preheat your oven to 375°F (190°C). Lightly spray two baking sheets with non-stick spray. Place 3 tortillas on each sheet. Bake for 3-5 minutes, then flip and bake for another 2-5 minutes, until golden and firm. Set aside.
2. Prepare the Fillings:
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Beef: In a skillet over medium-high heat, cook the ground beef, breaking it up with a spoon, until browned. Drain off any excess grease. Stir in the taco seasoning and water. Bring to a boil, then reduce heat and simmer for 10 minutes, until the liquid is mostly absorbed. Set aside.
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Beans: In a microwave-safe bowl, heat the refried beans for 60-90 seconds, stirring halfway, until warm and easy to spread.
3. Assemble the Pizzas:
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Place three of the crisped tortillas on the baking sheets. Spread a thin, even layer of warm refried beans over each one.
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Divide the seasoned beef mixture evenly over the bean layer.
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Top each with a second crisped tortilla, pressing down gently.
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Spread about 3 tablespoons of enchilada sauce over the top of each pizza.
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Top with diced tomato, green onion, and black olives.
4. Bake and Serve:
Bake the assembled pizzas for 5-7 minutes, or until the cheese is completely melted and bubbly.
Remove from the oven and let them cool for 2-3 minutes before slicing into wedges. This allows the layers to set for easier serving. Enjoy!
Chef’s Tip: For a spicier kick, use hot enchilada sauce or add a diced jalapeño to the toppings.
