Ingredients
Method
Prepare the Tortillas
- Preheat your oven to 375°
- Prepare 16 fajita-sized flour tortillas by poking a few small holes in each (this prevents them from bubbling up in the oven).
- Cover a large baking sheet with parchment paper (or two standard baking sheets), place the tortillas on the pan, and lightly spray with cooking spray.
- Bake in the oven for about 10 minutes, flipping halfway through (spray the tops again before putting the pan back in the oven).Cook just until crisp. Watch carefully to make sure the tortillas don't burn.
Prepare the Ground Beef
- While the tortillas crisp in the oven, add 1 lb lean ground beef to a medium skillet and cook on medium-high heat until browned and cooked through.
- Remove excess oil from the pan with a paper towel, then season the meat with a packet of taco seasoning, add ¾ cup water, stir to combine, and simmer until slightly thickened.
- Stir in ¾ cup shredded Colby Jack cheese and 1 Tablespoon red enchilada sauce.Once combined, remove the meat from the heat and set aside.
Assemble the Tacos
- In a medium, microwave-safe bowl, warm 15 oz of refried beans and stir (about 45 seconds).
- On the baking sheets, spread 2-3 Tablespoons of refried beans onto 8 of the tortillas.
- Evenly divide the meat mixture between the 8 tortillas, and spread over the refried beans.
- Place a second tortilla on each pizza base. Spread a thin layer of the remaining enchilada sauce onto each pizza, then top each with a sprinkle of the remaining cheese.
- Place the pizzas back in the oven, and bake for 8-10 minutes, or until the cheese is melted and bubbly.
- Sprinkle the pizzas with a seeded and diced Roma tomato, diced green onions (about 2), and your favorite Mexican toppings.