Ingredients:

  • 1 Tbsp Vegetable Oil
  • 1 lb Lean Ground Beef
  • 1 medium Yellow Onion, finely diced
  • 2 cloves Garlic, minced
  • 1 packet Taco Seasoning Mix
  • 1/2 cup Water
  • Salt and freshly ground Black Pepper, to taste
  • 8 medium Flour Tortillas (8-inch)
  • 1 can Refried Beans (15 oz)
  • 1 tsp Cumin, ground
  • 1 1/2 cups Shredded Mexican Cheese Blend
  • 1/2 cup Enchilada Sauce (mild or medium)
  • 1/4 cup Sliced Black Olives, drained
  • 1/2 cup Shredded Lettuce
  • 1/4 cup Diced Tomatoes
  • 2 Tbsp Fresh Cilantro, chopped
  • Sour Cream or Greek Yogurt (for drizzling)
  • Salsa (for serving)

Instructions:

  1. Heat oil in a large skillet over medium-high heat. Brown the ground beef, breaking it up as it cooks. Drain off any excess fat.
  2. Add the diced onion; sauté until softened (about 5 minutes). Stir in the minced garlic for the final minute.
  3. Stir in the taco seasoning and water. Bring to a simmer, then reduce heat and cook until the liquid has mostly absorbed (about 5-7 minutes). Set aside.
  4. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. Lightly spray or brush both sides of the 8 tortillas with oil/cooking spray and bake for 5-7 minutes until lightly crisp. Place 4 bases on the baking sheet.
  5. Mix cumin into the refried beans. Spread half of the refried beans evenly over the 4 bottom tortilla bases.
  6. Layer the prepared seasoned meat mixture evenly over the bean-covered bases. Top with the remaining refried beans.
  7. Drizzle a spoonful of enchilada sauce over the bean layer on each pizza. Sprinkle generously with the shredded cheese blend and black olives.
  8. Bake for 8-10 minutes, or until the cheese is fully melted and bubbly. For extra colour, switch the oven to broil for the last 1-2 minutes, watching carefully.
  9. Remove from the oven. Top each hot pizza with fresh shredded lettuce, diced tomatoes, and a sprinkle of cilantro.
  10. Dollop or drizzle with sour cream/yogurt and serve immediately with salsa on the side.