2Brush both sides of the tortillas with vegetable oil.
3Bake the tortillas for 5 to 7 minutes per side until golden and crispy.
4Brown the ground beef in a skillet over medium heat and drain excess grease.
5Stir in the taco seasoning and water and simmer for 5 minutes.
6Warm the refried beans until spreadable.
7Spread refried beans evenly over 6 crispy tortillas.
8Top with seasoned beef and a drizzle of nacho cheese sauce.
9Place the remaining tortillas on top to create the second layer.
10Spoon enchilada sauce generously over each pizza.
11Cover with cheddar and Monterey Jack cheese.
12Bake for 8 to 10 minutes until the cheese is melted and bubbly.
13Top with diced tomatoes, green onions, and black olives.
14Add generous dollops of sour cream.
15Garnish with cilantro if desired and serve immediately.
Ingredients
1.5 pounds lean ground beef
1 packet taco seasoning
0.75 cup water
1 can (16 ounces) refried beans
12 small flour tortillas
2 tablespoons vegetable oil
1.5 cups red enchilada sauce
1 cup nacho cheese sauce
2 cups shredded sharp cheddar cheese
2 cups shredded Monterey Jack cheese
2 Roma tomatoes, diced
4 green onions, sliced
1 small can sliced black olives, drained
1 cup sour cream
0.25 cup chopped fresh cilantro
Equipment
ovenskillet
Tips
For that restaurant-style loaded look, pile the cheese slightly thicker in the center before baking. As it melts, it creates a cheesy mound that perfectly holds the tomatoes, olives, green onions, and sour cream on top.