Pour about ½ inch of vegetable oil into a large skillet and heat over medium heat. Once hot, fry each tortilla one at a time until golden and crispy on both sides. This takes about 1–2 minutes per side. Remove and place on paper towels to drain excess oil. Set aside.
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
Place 4 of the crispy tortillas on the prepared baking sheet. These will be the bottom layers of your Mexican pizzas.
Warm the refried beans slightly so they are easier to spread. Evenly spread a layer of refried beans over each tortilla.
In a skillet over medium-high heat, cook the ground beef until fully browned, breaking it apart as it cooks. This should take about 5–7 minutes. Drain any excess grease.
Add the taco seasoning to the cooked beef along with a small splash of water (about 2–3 tablespoons). Stir well and let it simmer for 2–3 minutes until the meat is well coated and flavorful.
Spoon the seasoned beef evenly over the refried beans on each tortilla. Spread it out into an even layer.
Place a second crispy tortilla on top of each one to form a sandwich-style pizza.
Spoon and spread a thin layer of enchilada sauce over the top tortilla of each pizza.
Sprinkle shredded cheese evenly over the sauce on each pizza.
Bake in the preheated oven for 8–10 minutes, or until the cheese is fully melted and bubbly.
Remove from the oven and let cool for 2–3 minutes. Top with chopped tomatoes and green onions.
Slice each Mexican pizza into quarters and serve warm.
Enjoy!
