Equipment Needed
- Large skillet or frying pan
- Medium saucepan
- Small bowls for toppings
- Baking sheet
- Paper towels
- Tongs or a slotted spatula
- Pastry brush or spoon
- Aluminum foil
Step-by-Step Instructions
First, let’s get our tortillas perfectly crispy. Pour about 1/4 inch of oil into your large skillet and heat it over medium heat until it shimmers. I test it by dipping the edge of a tortilla—if it sizzles immediately, you’re good. Carefully fry each tortilla for about 45-60 seconds per side until golden brown and beautifully crisp. They will puff up slightly. This is the most crucial step for texture. I learned the hard way that if the oil isn’t hot enough, they absorb oil and become greasy instead of crisp. Transfer them to a paper-towel-lined baking sheet and immediately sprinkle with a tiny pinch of salt. Resist the urge to skip frying and just bake them; it makes a huge difference in the final mouthfeel.
While the tortillas cool, let’s build our fillings. In the same skillet, drained of excess oil, brown your ground beef over medium-high heat until fully cooked. Drain any fat, then add the taco seasoning and 3/4 cup water. Let it simmer for 5-7 minutes until the liquid is mostly absorbed and the beef is coated in a thick, fragrant sauce. In your medium saucepan, warm the refried beans over low heat, stirring in a tablespoon or two of water to make them easily spreadable. In another small saucepan, gently warm the enchilada sauce. Having everything warm before assembly is a game-changer—it ensures your pizzas heat through evenly later.
Now for the fun part: assembly. Preheat your oven to 400°F (200°C). On a baking sheet, place four of your fried tortillas. Spread a generous, even layer of refried beans on each one—this acts as your delicious “glue.” Next, spoon the seasoned beef over the beans. Place a second fried tortilla on top of each beef-covered base. This is your canvas. Brush the top tortilla liberally with the warm enchilada sauce; this is what gives it that iconic flavor, so don’t be shy. Then, sprinkle a hearty amount of shredded cheese over the sauce.
Finally, bake the assembled pizzas for 8-10 minutes, just until the cheese is fully melted and bubbly. I like to switch the oven to broil for the last 30-60 seconds to get those perfect little browned spots on the cheese—watch it like a hawk! Once out of the oven, immediately top with the diced tomato and sliced green onions. Let them sit for just 2-3 minutes before slicing; this allows the layers to set slightly so your first slice is clean and perfect, not a messy slide.(See the next page below to continue…)