In a Dutch Oven or heavy skillet, heat 1/2 inch oil to 350-375 degrees. Add one tortilla at a time and fry until crispy (about 1 minute), flipping halfway through the frying process. Remove to paper towels to drain.
Meanwhile, in a large skillet, brown ground beef, breaking it up as it browns. Halfway through the browning process, stir in the chopped onion. Once the ground beef is fully browned, and the onions have softened, add the taco seasoning and water. Simmer for 10 minutes.
Spread refried beans over 6 corn tortillas. Equally, divide the seasoned ground beef over the beans. Top with half of each cheese. Top each with another crispy corn tortilla and place on parchment paper-covered baking sheets. Top each pizza with the remaining cheese, sliced tomatoes, jalapeno, black olives, and green onions.
Bake at 400 degrees for 7-10 minutes or until cheese is melted.
NOTES
To fry corn tortillas, heat 1/2 inch canola or vegetable oil in a heavy skillet or Dutch oven. It should be about 350-375 degrees. If you don’t have a thermometer, it is hot enough when a drop of water added to the pan crackles and pops. Fry for about 15-20 seconds on each side. The corn tortilla should be fairly crispy, so they hold up well after the refried beans, and seasoned beef are added. Remove the tortillas to paper towels to drain.
You can fry the corn tortillas up to 3 hours in advance. Stack with paper towels between each.
Use your favorite taco seasoning for the ground beef. I personally like Spice Islands, which I purchase from Costco.
You can substitute a Mexican cheese blend for the cheddar and Monterey Jack.
Top your taco pizzas with your favorite taco toppings. Everyone has different tastes.
Store leftovers in an airtight container in the refrigerator. For best results, reheat in the oven.
