Now for the fun assembly! I place four fried tortillas on my baking sheet. On each, I spread a thin, even layer of the warm refried beans, followed by a generous layer of the seasoned beef. I sprinkle a little cheese on top of the beef, then carefully place a second fried tortilla on top to create the “double decker” shell. I press down gently. I top this second tortilla with a hefty sprinkle of the remaining cheese. I bake the assembled pizzas for 5-8 minutes, just until the cheese is fully melted and bubbly. The smell is incredible.
Pro Tips for Best Results
My biggest tip is about frying the tortillas. I tested baking them with oil spray, and it’s just not the same. Frying in a shallow layer of oil creates tiny bubbles that make the tortilla strong, crisp, and able to hold the layers without getting soggy. The key is to get the oil hot enough. If it’s not hot, the tortilla will absorb the oil and become greasy. A drop of water should sizzle violently when it hits the oil.
For the most authentic texture, you must drain the diced tomatoes thoroughly. I learned this the hard way when my first attempt had a watery, sad top layer. I dice the tomatoes and let them sit in a fine-mesh strainer over a bowl while I prep everything else. Giving them a gentle press with a spoon before topping ensures your pizza stays crisp and the flavors stay bright, not diluted.
Don’t over-bake the assembled pizzas! You are just melting the cheese. The tortillas are already cooked, the beef is hot, and the beans are warm. If you leave them in too long, the bottom tortilla can steam on the baking sheet and lose its perfect crispness. I set a timer for 5 minutes and check. They’re done when the cheese is just melted. The residual heat will continue to cook everything through.
Common Mistakes to Avoid
The first time I made this, I used the largest burrito-sized tortillas I could find. They were too big to fry evenly in my skillet and created a floppy, unwieldy pizza that was hard to eat. The 6-inch “fajita size” flour tortillas are the perfect diameter. If you only have large ones, fry them whole, then carefully cut them in half after frying and use the halves as your layers. It works perfectly!(See the next page below to continue…)