Instructions

• In a small bowl, combine 1 1/2 tablespoons masa harina, 4 1/2 teaspoons chili powder, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/2 teaspoon seasoning salt, 1/2 teaspoon paprika, 1/4 teaspoon ground cumin, 1/2 teaspoon garlic salt, 1/4 teaspoon sugar, 1 teaspoon dried minced onion, and 1/2 teaspoon beef bouillon powder. Stir until evenly mixed.
• Crumble 1 1/3 pounds ground chuck into a large nonstick skillet set over medium-high heat. Cook, stirring occasionally, until the beef is fully browned and no pink remains.
• Transfer the browned beef to a fine-mesh strainer set over the sink. Rinse briefly with hot water to remove excess fat and drain well. Return the drained beef to the skillet.
• Add the prepared spice mix to the beef in the skillet and pour in 3/4 to 1 cup water. Stir to combine, then simmer over medium-low heat, uncovered, for about 20 minutes, stirring occasionally, until most of the moisture has cooked away but the meat remains moist. Remove from heat. (This is the taco meat used below.)
• Pour vegetable oil into a 10-inch skillet to a depth of about 1/2 inch. Heat the oil to approximately 350°F (or until it shimmers and a small piece of tortilla sizzles on contact). Use caution when working with hot oil.
• Fry the 12 eight-inch flour tortillas one at a time (or in batches) in the hot oil. Fry each tortilla about 30 to 60 seconds total, flipping once if needed, until the shell is crisp and lightly golden. Remove each fried tortilla with tongs and drain on a wire rack. Repeat until all tortillas are fried.
• On 6 of the fried tortillas, spread the 14 ounces refried beans to cover most of each tortilla. Divide the prepared taco meat and sprinkle about 4 to 5 tablespoons of meat onto the beans on each tortilla. Top each with one of the remaining fried tortillas to form 6 stacked pizzas.
• Spread 2 to 3 tablespoons Taco Bell Sauce over the top tortilla of each pizza. Divide the 12 ounces shredded Mexican cheese blend among the pizzas, sprinkling enough cheese to mostly cover the sauce on each.
• Place the assembled pizzas on a baking sheet and set under the oven broiler (rack about 4–6 inches from the heat). Broil on high just until the cheese melts and begins to bubble—watch closely, about 1–2 minutes.
• Remove the pizzas from the oven, sprinkle the 1/2 cup chopped tomatoes evenly over the melted cheese, and serve immediately.