Ingredients:

  • 8 medium flour tortillas (soft taco size)
  • 4 tbsp neutral oil for frying
  • 1 lb lean ground beef
  • 1 packet (28g) taco seasoning
  • 1/4 cup water
  • 15 oz can refried beans
  • 1 cup red enchilada sauce
  • 2 cups Mexican blend cheese
  • 1/2 cup Roma tomatoes, diced
  • 1/4 cup green onions, sliced
  • 1/4 cup sliced black olives

Instructions:

  1. Heat oil in a large skillet over medium-high heat. Fry each flour tortilla for 30–45 seconds per side until golden brown and stiff. Drain on paper towels.
  2. In the same skillet, brown the ground beef until fully cooked, breaking it into small crumbles. Drain excess fat. Add taco seasoning and water, simmering until the liquid has evaporated.
  3. Warm the refried beans in a small pot or microwave until spreadable. For smoother consistency, stir in a tablespoon of enchilada sauce.
  4. Place 4 crispy tortillas on a parchment-lined baking sheet. Spread an even layer of beans followed by a layer of the seasoned beef.
  5. Top each base with a second crispy tortilla. Spread 2 tablespoons of enchilada sauce over the top shell and sprinkle generously with the Mexican cheese blend.
  6. Bake at 400°F (200°C) for 5–7 minutes until the cheese is bubbly and melted.
  7. Remove from the oven and top with diced tomatoes, green onions, and black olives. Slice into quarters using a pizza cutter and serve immediately.