Preheat the oven to 400°F. Set a large baking sheet nearby.

Brown the ground beef in a large skillet over medium-high heat, crumbling as it cooks.

Drain excess grease, return beef to the skillet, add taco seasoning and ¾ cup water. Stir, bring to a boil, then reduce heat and simmer until thickened and glossy (about 3–5 minutes).

Heat 1 cup vegetable oil in a separate large skillet over medium. Add one tortilla; cook 3–4 minutes per side until crisp and bubbly. Move to a paper towel-lined tray and repeat with remaining tortillas.

Heat refried beans in a microwave-safe bowl until warm.

On each fried tortilla, spread a generous layer of warm refried beans, then add a spoonful of seasoned beef. Top with another fried tortilla.

Spread about 2 tablespoons enchilada sauce on top and sprinkle with ½ cup shredded cheese. Repeat for all pizzas.

Place the assembled pizzas on the nonstick baking sheet and bake for 8–10 minutes until cheese melts and edges brown slightly.

Remove from oven and let rest 1–2 minutes. Slice if desired, and garnish with diced tomatoes, green onions, olives, and sour cream.