01 -
Heat a large skillet on medium-high heat and add the ground beef. Cook until browned and drain the grease. Add taco seasoning, water, and simmer. Then add 1/2 cup taco sauce, bring to a boil, reduce heat to medium-low, stir and simmer for 10 minutes. Remove from heat.
02 -
Preheat the oven to 400°F (200°C).
03 -
In a large skillet, heat the oil on medium heat. Fry each tortilla in the oil until lightly browned and crispy, gently popping any bubbles with a fork. Remove and set aside on paper towels to drain.
04 -
In a small pan on medium heat, warm the refried beans.
05 -
Place a single layer of refried beans on the crispy tortillas. Add a layer of taco meat, top with another tortilla, then spread 3-4 tablespoons of enchilada sauce. Sprinkle with cheddar and pepper-jack cheese and top with diced tomatoes and sliced black olives.
06 -
Place assembled tortillas in the oven and bake for 10-12 minutes or until the cheese is melted and bubbly.
07 -
Remove from the oven, top with sliced green onions, cut into slices, and serve with sour cream, if desired.