Preheat your oven to 400°F.

In a large skillet, brown the ground beef over medium heat for 6 to 8 minutes, breaking it into small crumbles. Drain excess grease.

Add the taco seasoning and water to the skillet, stir, and bring to a boil. Reduce heat and let simmer for about 5 minutes.

Heat half of the vegetable oil in another skillet or griddle over medium-high heat. Cook the tortillas one or two at a time for 4 to 5 minutes, flipping frequently until golden brown. Repeat with remaining tortillas.

Spread 1/4 cup of refried beans on one crispy tortilla to create a base.

Add a generous scoop of the seasoned taco meat mixture on top of the beans, spreading it evenly.

Place a second crispy tortilla on top and spread 2 tablespoons of enchilada sauce over it. Sprinkle diced tomatoes and shredded cheese on top.

Transfer the assembled pizzas onto a baking sheet, ensuring they are spaced out. Bake for 8 to 10 minutes until the cheese is bubbly and slightly golden.

Let the pizzas rest for a minute before slicing into quarters. Serve hot.