Mexican Pizza

1/2 lb. ground beef or ground turkey
1/2 tsp. salt
1/4 tsp. onion powder
1/4 tsp. paprika
1 1/2 tsp. chili powder
2 Tbsp. water
8 small (6-inch diameter) flour tortillas
1 c. Crisco shortening or cooking oil
1 (16 oz) can refried beans
1/3 c. diced tomato
2/3 c. mild picante salsa
1 c. shredded cheddar cheese
1 c. shredded Monterey Jack cheese
1/4 c. chopped green onion
1/4 c. sliced black olives (I don't use these)

Brown meat; drain.  Add salt, onion powder, paprika, chili powder, and water; let mixture simmer over medium heat for about 10 minutes.  Stir often.  Set aside.  Heat oil in a frying pan over medium-high heat.  If oil begins to smoke, it is too hot.  When oil is hot, fry eat tortilla for about 30-45 seconds per side and set aside on paper towels.  When frying each tortilla, be sure to pop any bubbles that form so that tortilla lays flat in oil.  Heat up refried beans in a small pan over the stove or in the microwave.  Preheat the oven to 400.  When meat and tortillas are done, stack each pizza by first spreading about 1/3 c. refried beans on face of one tortilla.  Next spread 1/4 to 1/3 cup of meat, then another tortilla.  Coat pizzas with two tablespoons of salsa on each, then split up the tomatoes and stack them on top.  Next divide up the cheese, onions, and olives, stacking in that order.  Place pizzas in hot oven for 8-12 minutes or until cheese on top is melted.