Instructions

• Preheat the oven to 425°F (220°C).
• Make the taco meat: Heat 2 teaspoons olive oil or avocado oil in a medium skillet over medium-high heat. Add 1 lb lean ground beef and cook about 5 minutes, breaking the meat into small pieces with a wooden spoon, until browned.
• Add seasoning to the browned beef: 1 tablespoon chili powder, 1 1/2 teaspoons ground cumin, 1 teaspoon kosher salt, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/4 teaspoon dried oregano. Stir to combine.
• Pour in 1/2 cup water, reduce the heat to medium-low, and simmer until the liquid has reduced and the mixture is slightly thickened, about 5 minutes. Turn off the heat and set the taco meat aside.
• Arrange the store-bought flatbreads on one or two large baking sheets so they lie flat and do not overlap.
• Spread 1 cup refried beans evenly across the flatbreads (divide equally among them). Spoon 1/4 cup salsa or taco sauce over the refried beans and spread evenly.
• Distribute the cooked taco meat evenly over the flatbreads (you may have leftover meat). Top each flatbread with a total of 2 cups shredded Mexican blend or cheddar cheese, divided evenly.
• Bake the assembled flatbreads in the preheated oven for 8 to 10 minutes, or until the cheese is fully melted and the edges of the flatbreads are lightly golden.
• Remove the pizzas from the oven. Top them with 1 cup shredded lettuce (divided evenly), 1 cup chopped tomatoes (divided evenly), 1 chopped avocado (divide across the pizzas), and 1/4 cup crumbled cotija cheese. Add pickled red onions and chopped cilantro as desired.
• Serve the taco pizzas warm.