To fry corn tortillas, heat 1/2 inch canola or vegetable oil in a heavy skillet or Dutch oven. It should be about 350-375 degrees. If you don’t have a thermometer, it is hot enough when a drop of water added to the pan crackles and pops. Fry for about 15-20 seconds on each side. The corn tortilla should be fairly crispy, so they hold up well after the refried beans, and seasoned beef are added. Remove the tortillas to paper towels to drain.
You can fry the corn tortillas up to 3 hours in advance. Stack with paper towels between each.
Use your favorite taco seasoning for the ground beef. I personally like Spice Islands, which I purchase from Costco.
You can substitute a Mexican cheese blend for the cheddar and Monterey Jack.
Top your taco pizzas with your favorite taco toppings. Everyone has different tastes.
Store leftovers in an airtight container in the refrigerator. For best results, reheat in the oven.
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