1 lb ground beef
1 yellow onion, diced
5 garlic cloves, minced
1 tbsp chili powder
1 tbsp cumin
2 tsp garlic powder
2 tsp paprika
1 tsp onion powder
1 tsp oregano
1 tsp salt
1 tsp black pepper
2 tbsp tomato paste
1/2 cup beef broth
12 taco-sized flour tortillas
Canola oil, for frying
1 can refried beans
Shredded cheese
4 tbsp taco sauce
4 tbsp red enchilada sauce
Diced tomatoes
Sliced green onions
Heat avocado oil in a skillet over medium heat. Add diced onion and garlic and cook until softened, then add ground beef and cook until browned.
Add chili powder, cumin, garlic powder, paprika, onion powder, oregano, salt, and pepper. Mix well, then stir in tomato paste and beef broth. Simmer until the liquid is cooked into the beef.
Heat canola oil in a separate skillet and fry the tortillas until golden and crispy on both sides. Sprinkle with salt as soon as they come out of the oil, then transfer to a paper towel-lined plate.
Mix 4 tbsp taco sauce with 4 tbsp red enchilada sauce.
Spread refried beans on one tortilla, then add beef filling and shredded cheese. Top with another crispy tortilla.
Spread the taco sauce and enchilada sauce mixture over the top, add more shredded cheese, and repeat with the remaining pizzas.
Bake at 400°F for 8–10 minutes, until the cheese is melted. Top with diced tomatoes and sliced green onions.
