Equipment Needed
- Large skillet
- Small saucepan
- Paper towel-lined plate
- Baking sheet
- Pastry brush or spoon
- Tongs
- Cutting board & knife
Step-by-Step Instructions
First, we tackle the tortillas. Pour about 1/4 inch of oil into your large skillet and heat it over medium-high. You’ll know it’s ready when a tiny piece of tortilla sizzles immediately. Carefully fry each tortilla for about 30-45 seconds per side until golden and crisp—they’ll firm up as they cool. I learned the hard way not to crowd the pan; doing two at a time is perfect. Transfer them to your paper towel-lined plate and immediately sprinkle with a tiny pinch of salt. This step is strangely therapeutic, and the smell is incredible.
While those cool, brown your ground beef in another skillet, breaking it up finely—you want a good crumble for layering. Once it’s cooked through, drain any excess grease, then add the taco seasoning packet and that 1/3 cup of water. Let it simmer for a few minutes until the sauce thickens and coats the beef beautifully. In your small saucepan, gently heat the refried beans over low heat, stirring in a tablespoon or two of water to make them easily spreadable. I like to warm my enchilada sauce here, too; it just helps everything come together smoothly.
Now for the fun part: assembly! Preheat your oven to 400°F (200°C). Place four of your crispy tortillas on a baking sheet. Spread a generous, even layer of refried beans on each, followed by a layer of the seasoned beef. Top with a second crispy tortilla to create your “pizza” base. Here’s my favorite tip I discovered: use a pastry brush to paint the top tortilla with a layer of enchilada sauce. It gives you perfect coverage without making the tortilla soggy. Then, sprinkle the cheese blend lavishly over the sauce, making sure to get it all the way to the edges for those perfect crispy cheese bits.
Pop your assembled pizzas into the hot oven for 8-10 minutes, just until the cheese is utterly molten and bubbly. Watch them closely! While they bake, dice your tomato and slice your greens. The key is to add these fresh toppings the second the pizzas come out of the oven. The residual heat wilts them just slightly, which is perfect. I like to do tomatoes first, then a flurry of green onions, and finally those salty, briny black olives. Let them sit for precisely two minutes before slicing—this keeps the layers intact.
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