Preheat oven to 400° F and line a baking sheet with parchment paper.

In a large skillet over medium-high heat, brown the ground beef, breaking it up as it cooks. Drain and discard any excess fat.

Stir taco seasoning into browned beef, followed by the water. Bring mixture to a boil, then reduce heat and allow to simmer until water evaporates.

If you want your Mexican pizzas to be crispy, fry the tortillas as described below before assembling as directed in step 5.

Spread a thick layer of refried beans on 4 of the tortillas, then top with browned ground beef.

Next, place one of the remaining tortillas over the beef layer and then spread roughly 2 tablespoons of enchilada sauce over the top tortilla. Add shredded cheese and diced tomatoes. Repeat with remaining tortillas and toppings.

Place the pizzas on non-stick baking sheet and put them in the oven. Bakeuntil the cheese is melted, about 8-10 minutes.

Remove from the oven, top with desired additional toppings. Serve warm and enjoy!

Line a large rimmed pan with a layer of paper towels; set aside.

In a large frying pan (big enough for 1 tortilla to sit flat), warm about ¼ cup of olive oil over medium to medium-high heat.

Briefly fry the tortillas one at a time, carefully turning them over with tongs after about 30 seconds of frying on the first side, or when tortilla has turned lightly golden brown.

Once each tortilla has crisped up a bit, carefully lift the tortilla with tongs and let the oil drain back into the pan. Place the tortilla on the lined pan to drain. Repeat this process with remaining tortillas.

Proceed with assembling and baking the Mexican pizzas as directed.