Brown the ground beef in a skillet, drain excess fat, then add taco seasoning and water. Simmer until thickened.
Heat refried beans in a pan or microwave until spreadable.
In a skillet, lightly fry flour tortillas one at a time in hot vegetable oil until golden and crisp. Drain on paper towels.
Spread refried beans on 4 tortillas, then top with seasoned beef.
Place a second tortilla over each stack to form the “pizza.”
Spoon enchilada sauce over the top tortillas and sprinkle with shredded cheese.
Broil or bake at 400°F until the cheese is melted and bubbly.
Top with diced tomatoes, green onions, sliced olives, and a dollop of sour cream. Serve hot.