Ingredients:

1 pound ground beef

1/4 cup taco seasoning

3/4 cup water

8 taco-size flour tortillas

1 cup refried beans

1 cup enchilada sauce

1 cup grated cheddar cheese

1/4 cup diced tomatoes

1/4 cup diced green onions, or chives

1/4 cup sliced black olives

sour cream, for garnish

vegetable oil, or other frying oil

Instructions:

Cook the Beef: In a medium skillet, brown the ground beef over medium heat, breaking it into small pieces with a spatula. Add taco seasoning and water; stir to combine. Bring to a boil, then reduce heat and simmer for 5 minutes. Transfer the beef mixture to a bowl and keep warm.

Prepare the Oil: Clean the skillet and add enough vegetable oil to cover the bottom by 1/2 inch. Heat over medium-high heat until the oil reaches 350°F.

Fry Tortillas: Carefully place one flour tortilla into the hot oil. Fry each side for 2-3 minutes, or until golden brown and crispy. Remove from oil and place on paper towels to drain.

Heat Beans and Salsa Verde: Heat refried beans and salsa verde in the microwave or on the stovetop until warm.

Assemble Quesadilla Pizzas:

Place one fried tortilla on a baking sheet.

Spread 1/4 cup of refried beans over the tortilla.

Add 1/4 cup of the cooked beef mixture on top of the beans.

Place a second tortilla over the beef.

Spoon 1/4 cup of salsa verde over the top tortilla.

Sprinkle with 1/4 cup shredded Monterey Jack cheese.

Bake: Preheat the oven to 400°F. Bake the quesadilla pizzas for about 5 minutes, or until the cheese is melted and bubbly.

Garnish and Serve: Remove from the oven and sprinkle with diced red bell peppers, sliced green chilies, sliced black olives, and diced red onions. Garnish with fresh cilantro and a dollop of sour cream. Cut into wedges and serve immediately.

Notes:

Ground Beef: For a leaner option, you can use ground turkey or chicken instead of beef. Just make sure to adjust the cooking time and seasoning to taste.

Taco Seasoning: If you prefer to use homemade taco seasoning, mix chili powder, cumin, paprika, garlic powder, onion powder, and salt.

Frying Tortillas: Ensure the oil is at the correct temperature (350°F) to avoid soggy or burnt tortillas. You might need to adjust the heat to maintain the right temperature.

Refried Beans: For a different flavor, try using black beans or pinto beans. You can also add some spices to the beans for extra flavor.

Salsa Verde: If you can’t find salsa verde, green enchilada sauce or even a mild green salsa can be used as a substitute.

Cheese Options: Monterey Jack cheese is great for melting, but you can mix it with cheddar or use a Mexican blend for a more complex flavor.

Vegetable Oil Alternatives: If you prefer not to fry, you can brush the tortillas with oil and bake them until crispy at 375°F for about 8-10 minutes, flipping halfway through.

Layering Tips: Be careful not to overfill the tortillas, as too much filling can make them difficult to handle and cook unevenly.

Garnishes: Customize your toppings based on your preferences. Other great options include jalapeños, avocado slices, or a sprinkle of lime juice.

Serving: Serve immediately while the quesadilla pizzas are still warm and the cheese is gooey. If making ahead, reheat in the oven to crisp up the tortillas again.