Instructions

Step 1:
Preheat your oven to 400°F (200°C).

Step 2:
In a large skillet over medium heat, brown the ground beef, breaking it into small pieces as it cooks. Once fully cooked, drain any excess fat.

Step 3:
Add the taco seasoning packet and water to the skillet. Stir to combine and bring the mixture to a boil. Reduce the heat and simmer until most of the liquid is absorbed. Remove from heat and set aside.

Step 4:
In a large skillet or griddle, heat half of the vegetable oil over medium-high heat. Cook each tortilla for 4-5 minutes, flipping frequently, until crispy and golden brown. Add more oil as needed for the remaining tortillas. Set the crispy tortillas aside.

Step 5:
Spread ¼ cup of refried beans evenly over one tortilla. Top with a layer of the cooked taco meat, then place another tortilla on top to create the base of the pizza.

Step 6:
Spread about 2 tablespoons of enchilada sauce over the top tortilla. Sprinkle diced tomatoes evenly over the sauce, followed by a generous layer of shredded Colby Jack cheese.

Step 7:
Transfer the assembled Mexican pizzas to a baking sheet. Bake in the preheated oven for 8-10 minutes, or until the cheese is melted and bubbly.

Step 8:
Remove from the oven and let the pizzas cool for a minute or two. Slice into quarters and serve hot.