Gather all your ingredients. Chop any fresh toppings like tomatoes and green onions, and measure out your spices and sauces.

In a large skillet over medium heat, add the ground beef. Brown it while breaking it apart with a spatula.

Once fully cooked, drain excess fat, add taco seasoning and water, stir, and bring to a boil.

Reduce the heat and let it simmer until thickened, usually about 5-10 minutes.

In a separate skillet, heat the vegetable oil on medium heat. Carefully add one tortilla and fry for about 3-4 minutes, flipping occasionally until it becomes crisp.

Remove and place on a plate lined with paper towels. Repeat for all tortillas.

Transfer the refried beans to a microwave-safe bowl and heat them for about 1-2 minutes.

On each crispy tortilla, spread a layer of refried beans.

Top with a portion of the seasoned ground beef.

Place another tortilla on top, drizzle with enchilada sauce, and sprinkle shredded cheese.

Preheat your oven to 400°F. Place the assembled pizzas on a large nonstick baking sheet.

Bake for 8-10 minutes or until the cheese is fully melted and bubbly.

Once out of the oven, add fresh toppings: diced tomatoes, sliced green onions, and olives.

Slice the pizzas into quarters for easy serving and pair them with sour cream for dipping.