Preheat the oven to 425°F (218°C).

Pour 1/4 cup avocado oil (or canola/vegetable) into a medium skillet and heat over medium-high until the oil is hot and just starting to bubble (a few water droplets should dance when flicked in).

One at a time, fry each taco-size tortilla in the hot oil, flipping once with tongs, until both sides are lightly browned and the tortilla is crispy. Transfer fried tortillas to a paper-towel-lined tray to drain and set aside.

In a small bowl combine 1/2 cup enchilada sauce and the drained 1/4 cup diced canned tomatoes and 1 tablespoon drained diced green chilies; stir to distribute evenly and set this sauce mixture aside.

In a large skillet over medium-high heat brown 1 lb ground beef, breaking it into small pieces as it cooks. When fully cooked, press or chop the beef into very small, fine pieces (aim for a texture similar to Taco Bell meat). Tip the pan to one side, remove most of the grease by dabbing it with a paper towel, and reduce the heat to low.

With the skillet on low, add 3 1/2 tablespoons taco seasoning and 2/3 cup tomato juice (from the canned tomatoes). Stir to combine and simmer briefly for a few minutes so the flavors meld. Keep warm.

In a small microwave-safe bowl, combine the entire 16 oz can of refried beans with 3 tablespoons milk or water. Microwave for a couple minutes, stirring occasionally, until the beans are thinned and spreadable. Stir to smooth and set aside.

Assemble the pizzas (you will use two fried tortillas per pizza): place one fried tortilla flat, spread an even layer of the thinned refried beans almost to the edge, then spread an even layer of the seasoned ground beef over the beans. Top with a second fried tortilla.

Spoon the reserved enchilada sauce mixture from step 4 over the top tortilla, dividing the sauce evenly among the pizzas. Sprinkle 1 cup shredded Mexican blend cheese evenly over the sauce.

Repeat step 8–9 with the remaining tortillas and fillings to make all pizzas (each pizza uses two tortillas).

Arrange the assembled Mexican Pizzas on a baking sheet and bake in the preheated oven until the cheese is melted and the pizzas are heated through, about 3–6 minutes. Watch closely so the tortillas don’t over-brown.

Remove the baking sheet from the oven. Top the pizzas with the 1/4 cup fresh petite diced tomato and any optional toppings you like (diced green onions, sliced black olives, sour cream, taco sauce, salsa).

Cut each pizza into 4 even triangles and serve hot.