1 Preheat the oven to 375°F. Lightly spray two baking sheets with non-stick spray and arrange three tortillas on each sheet. Bake for 3-5 minutes, flip the tortillas, and continue baking for an additional 2-5 minutes until they’re golden and crispy. Once done, set the tortillas aside.

2 While the tortillas are baking, cook the ground beef in a skillet over medium-high heat, crumbling it as it cooks. Once browned, drain the excess grease.

3 Stir in the taco seasoning and water to the beef, bringing it to a boil. Reduce the heat to medium-low and simmer for 10 minutes, allowing the flavors to meld together. Set the beef mixture aside.

4 In a microwave-safe bowl, warm the refried beans in the microwave for 1-2 minutes, or until heated through. Spread a thin layer of beans on one tortilla.

5 Add 1/3 of the cooked ground beef mixture over the beans, then place another tortilla on top to create a layered stack.

6 Spread 3 tablespoons of enchilada sauce over the top tortilla, then sprinkle it with both cheddar and pepper-jack cheese. Top with diced tomato, green onion, and sliced black olives.

7 Repeat the process with the remaining tortillas, creating three stacked pizza layers.

8 Place the assembled pizzas back into the oven and bake for 5 minutes, or until the cheese is melted and bubbly. Let them cool for a few minutes before slicing and serving.