Taco Pizzas

Start by browning meat in a skillet until no longer pink. Warm refried beans in a pot over low heat, stirring often to avoid burning.

Preheat oven to 350F.

While meat is browning, drizzle a small amount of oil (olive or vegetable) in another skillet. Over low-medium heat, lightly brown both sides of each tortilla shell, making them crispy. Set on a plate with paper towels to absorb the extra oil. You can do this step without oil, by just lightly toasting both sides of each tortilla shell on low heat.

Meanwhile, add taco seasoning to meat according to package instructions.

When all tortilla shells are crispy and the beef is fully cooked and seasoned, take 4 of the shells and lay them out on cookie sheets. Spread a layer of refried beans on each, then top each with a quarter of the seasoned beef. Top each with one of the last 4 tortillas, forming somewhat of a sandwich. Sprinkle onions and cheese on the top of each layered pizza. Place cookie sheets in the oven until the cheese melts, about 10 minutes.

Take pizzas out of the oven and top with lettuce and tomato. Serve with taco sauce, sour cream, and/or guacamole.

Notes: Use ground turkey for a lighter variation. For extra heat, substitute shredded pepper jack cheese, or add diced jalapenos in with the onions. If you prefer corn tortillas, feel free to use them. They are healthier (and more traditional) than flour tortillas.