Brown ground beef in a skillet. Drain excess fat. Stir in water and taco seasoning.
Simmer for 7-10 minutes or until water is absorbed. Remove from heat.
In a large pot, heat oil to 375 degrees. Fry each tortilla for 30-45 seconds on each side or until golden brown. Drain on paper towels.
Preheat oven to 400 degrees F.
Spread each tortilla with ~1-2 tablespoons of refried beans. Top beans with ground meat.
Top with second tortilla. Spread the top of the second tortilla with enchilada sauce and salsa.
Evenly sprinkle with cheeses, tomatoes, olives, and green onion.
Bake for 5-7 minutes or until the cheese is melted.
Ground Beef: I like to use 90% lean. This way you don't have to drain off any grease.
Taco Seasoning: Use Taco Bell's storebought seasoning for the most authentic flavor.
White Corn Tortillas: White corn tortillas are made from white corn meal and have a tan or off-white color. They are softer and easier to work with than yellow corn tortillas. If you don't want to fry your own shells you can also buy tostada shells. I have trouble finding them at my grocery store, so check a Mexican market if you have one in your area. Fried or baked flour tortillas could be used as well.
Gather all your ingredients before you start cooking so you don't have to stop and start.
Use a potato masher instead of a wooden spoon to break your beef up into smaller pieces. You can also use a food processor if you have one.
Make sure refried beans are room temperature or slightly warmed so they'll spread easily without breaking your tortillas.
Don't overcook Cook until the cheese is just melted or the bottom may char.