In a large skillet over medium-high heat, brown the ground beef until it’s no longer pink, about 5-7 minutes. Drain excess fat, then stir in taco seasoning and water. Simmer for 3-5 minutes until thickened.

Heat the refried beans and enchilada sauce in separate saucepans over low heat, stirring regularly until warm and bubbling, about 5 minutes.

In another skillet, heat vegetable oil over medium heat. Fry each tortilla for about 30 seconds per side until golden brown and crispy. Drain on paper towels.

Spread a layer of warm refried beans on a crispy tortilla, add the seasoned beef mixture on top, then add another tortilla. Repeat the layering process.

Drizzle enchilada sauce over the top layer and sprinkle shredded cheese to cover. Preheat oven to 375°F (190°C).

Bake the layered pizzas for about 10-12 minutes or until the cheese is melted and bubbly.

Garnish with diced tomatoes, green onions, olives, and sour cream. Slice into wedges and serve warm.