Preheat Oven: Preheat your oven to 400°F (200°C).

Cook the Ground Beef: In a large skillet over medium heat, brown the ground beef, breaking it into small pieces as it cooks. Drain any excess fat.

Add Taco Seasoning: Stir in the taco seasoning and water. Bring the mixture to a boil, then reduce the heat and simmer until most of the liquid is absorbed. Remove from heat and set aside.

Crisp the Tortillas: Heat half of the vegetable oil in a large skillet or griddle over medium-high heat. Cook each tortilla for 4-5 minutes, flipping frequently, until crispy and golden brown. Add more oil as needed for the remaining tortillas. Set aside.

Assemble the Pizzas: Spread ¼ cup of refried beans evenly over one tortilla. Top with a layer of cooked taco meat. Place another tortilla on top to create the base of the pizza.

Add Toppings: Spread 2 tablespoons of enchilada sauce over the top tortilla. Sprinkle with diced tomatoes and a generous layer of shredded Colby Jack cheese.

Bake: Transfer the assembled pizzas to a baking sheet. Bake in the preheated oven for 8-10 minutes, or until the cheese is melted and bubbly.

Serve: Remove from the oven and let the pizzas cool for a minute or two. Slice into quarters and serve hot.