Ingredients:

  • 2 Large Flour Tortillas (10-12 inch)
  • 1 lb Lean Ground Beef
  • 1 (15 oz) can Canned Refried Beans
  • 2 Tbsp Taco Seasoning Mix
  • 1/2 cup Water
  • 7 oz Shredded Monterey Jack & Cheddar Blend
  • 1 cup finely shredded Iceberg Lettuce
  • 1 medium Tomato, seeds removed and diced
  • 1/4 cup sliced Black Olives (Optional)
  • 1/2 cup Sour Cream or Mexican Crema
  • 1/2 cup crushed Tortilla Chips (Optional)

Instructions:

  1. Preheat oven to 400°F (200°C). Line two large baking sheets with parchment paper or foil.
  2. In a large skillet over medium-high heat, brown the ground beef, breaking it up well. Drain off any excess fat.
  3. Stir in the taco seasoning and water. Bring to a simmer, then reduce heat and cook for 5–7 minutes until most of the liquid has evaporated and the beef is well-coated and flavourful. Set aside.
  4. Place the two large tortillas directly onto the prepared baking sheets. Bake them for 3-4 minutes to firm them up and prevent the final pizza from being soggy.
  5. Spread half of the refried beans evenly over the surface of one pre-baked tortilla, leaving a small 1/2-inch border. Repeat with the second tortilla. (The beans act as a protective barrier against moisture.)
  6. Distribute the seasoned ground beef evenly over the refried bean layer on both tortillas.
  7. Sprinkle the shredded cheese generously over the meat layers.
  8. Bake for 6–8 minutes, or until the cheese is melted, bubbly, and the edges of the tortilla are slightly browned and crisp.
  9. Carefully remove the pizzas from the oven and transfer them to a cutting board. Allow them to cool for 2–3 minutes.
  10. Sprinkle the shredded lettuce and diced tomato evenly over the melted cheese. Add the sliced olives and crushed tortilla chips, if using.
  11. Using a pizza cutter, slice each large pizza into 8 uniform wedges. Drizzle generously with sour cream or Mexican crema and serve immediately.