In a large skillet over medium high heat brown ground beef and soften onion. Drain excess grease. Stir in taco seasoning and cook for one more minute. Remove from heat.
In a medium skillet heat over medium high heat. Add 2 TBS cooking oil and allow to heat up. Add 1 tortilla. Poke tortilla with a knife a few times to keep tortilla from bubbling up too much. Spin tortilla around for 20 seconds or so until lightly browned and crisp on bottom side. Flip tortilla over and lightly brown it. Remove from pan and place on a wire rack on a lined sheet pan.Cook the remaining tortillas adding additional oil as needed. In a medium sauce pan, cook refried beans until heated through. (NOTE: I like to add 1 TBS sour cream and 1 TBS taco seasoning for added flavor.) Turn off heat.
In a small sauce pan, heat up enchilada sauce. Turn off heat.
Place one crisp tortilla on a clean work surface. Spread 2 TBS refried beans evenly on tortilla. Top with taco meat evenly. Sprinkle 1 TBS cheese over taco meat evenly. Place an additional tortilla on top of cheese. Spread tortilla with 2 TBS enchilada sauce evenly. Sprinkle with 1 TBS cheddar cheese, then sprinkle with 1 TBS Mexican cheese. Place some sliced olives on top, then diced tomatoes, finally sprinkle with green onions.
Place on a foil or parchment covered sheet pan. Complete rest of pizzas. Place in a 375 degree preheated oven for 5-7 minutes until cheese has melted.
Remove from oven and cut using a pizza cutter or large sharp knife. Enjoy.
