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 — this is your taco seasoning.
• Heat a large (preferably nonstick) skillet over medium-high heat. Crumble 1 1/3 pounds ground chuck into the skillet and cook, stirring and breaking up the meat, until the beef is fully browned.
• Transfer the browned beef to a fine-mesh strainer over the sink, rinse briefly with hot water to remove excess grease, and let drain well. Return the drained beef to the skillet.
• Add the seasoning mix to the beef in the skillet, then add 3/4 to 1 cup water. Stir to combine, reduce the heat to medium-low, and simmer, uncovered, for about 20 minutes, stirring occasionally, until most of the moisture has cooked away but the meat is not completely dry. Remove from heat and set the prepared taco meat aside.
• Pour vegetable oil into a 10-inch skillet to a depth of about 1/2 inch and heat to 350°F. Working one at a time, carefully place a flour tortilla into the hot oil and fry until crisp and lightly browned, about 30 to 60 seconds, turning once. Use tongs to transfer each fried tortilla to a wire rack to drain. Repeat until all 12 (8-inch) flour tortillas are fried.
• Choose 6 of the fried tortillas to be the bottoms. Evenly spread the 14 ounces refried beans across those 6 tortillas (use all the refried beans so each bottom tortilla has a good layer).
• Divide the prepared taco meat among the 6 bean-topped tortillas, using about 4 to 5 tablespoons of meat per pizza. Press the meat lightly into the beans.
• Top each assembled bottom with one of the remaining fried tortillas to form 6 stacked “pizzas.”
• Divide 4 to 6 tablespoons Taco Bell Sauce among the 6 top tortillas (about 1 tablespoon per pizza) and spread it over each top tortilla.
• Evenly divide the 12 ounces shredded Mexican cheese blend over the sauced tops so the cheese mostly covers the sauce.
• Place the pizzas on a baking sheet and put them under the broiler on high. Broil just until the cheese begins to melt and bubble — watch closely to avoid burning.
• Remove the pizzas from the broiler, sprinkle the 1/2 cup chopped tomatoes over the melted cheese, and serve immediately.