Heat a large skillet over medium-high heat and add the ground beef. Cook for about 6–8 minutes, breaking it apart as it browns, until fully cooked and no longer pink. Drain excess fat, then stir in taco seasoning and ¼ cup of water. Let it simmer for 3–5 minutes, until thickened.

In a medium saucepan, heat the refried beans over low heat for 3–5 minutes, stirring until warmed through. Alternatively, microwave for 1–2 minutes.

Pour enough vegetable oil into a separate skillet to cover the bottom and heat over medium heat. Fry each flour tortilla for 1–2 minutes on each side until golden brown and crisp. Transfer to paper towels to drain excess oil.

Spread a layer of warmed refried beans on four crispy tortillas. Distribute the seasoned beef mixture over the beans.

Place a second tortilla on each layered stack to form a pizza shape, pressing down gently to secure.

Spoon enchilada sauce over the top tortilla of each pizza. Sprinkle shredded Mexican cheese evenly over the sauce.

Preheat oven to 400°F (200°C). Bake pizzas on a baking sheet for 10–12 minutes, until cheese is melted and bubbly.

Remove from oven and top with diced tomatoes, sliced green onions, and olives. Add a dollop of sour cream before serving.