In a large skillet over medium-high heat, brown the ground beef until fully cooked, then drain the excess fat.

Stir in the taco seasoning and water; reduce heat to low and simmer for 5-7 minutes until the liquid has reduced and the meat is well-coated.

Heat vegetable oil in a small frying pan over medium heat; fry each tortilla individually for 30-45 seconds per side until crispy and golden brown, then drain on paper towels.

In a small bowl, whisk together the red enchilada sauce and salsa to create the signature pizza sauce.

Warm the refried beans in a microwave-safe bowl for 60 seconds to ensure a smooth, spreadable consistency.

To assemble the base, spread approximately 1/4 cup of refried beans onto 4 of the fried tortillas, followed by a layer of the seasoned ground beef.

Place a second crispy tortilla on top of the beef layer for each pizza.

Spread 2 tablespoons of the prepared pizza sauce over the top tortilla and sprinkle with 1/2 cup of shredded Mexican blend cheese.

Place the assembled pizzas on a baking sheet and broil on high for 2-3 minutes, or until the cheese is melted and bubbly.

Remove from the oven and garnish with diced tomatoes and sliced green onions.

Allow the pizzas to rest for 2 minutes before slicing into quarters with a pizza cutter.