Preheat your oven to (375°F ) = (190°C) Grab a frying pan and brown the ground beef with chopped onions. Drain the grease. Sprinkle the taco seasoning and water over the meat mixture. Bring it to a boil and then turn down the heat and simmer the mixture for about ten minutes. Add the green chilies, if desired. Heat a griddle and lightly brown the flour tortillas on each side. Place two on a greased cookie sheet. I used two half-sheet cookie sheets to make the four Mexican pizzas. Warm up the refried beans in a microwave bowl to make the refried beans easier to spread onto the tortillas.

Layer One: Spread 1/4 of the refried beans onto each of the four bottom tortillas.

Layer Two: Scoop 1/4 of the meat and onion mixture onto the layer of the refried beans. Sometimes I'll put some of the sliced olives on this layer too.

Layer Three: Place the "top" tortilla onto the meat mixture. Spread 1/4 of the red enchilada sauce onto each of the "top" tortillas.

Layer Four: Sprinkle the shredded cheese over all four "top" tortillas. Sprinkle some chopped tomatoes, green onions, and black sliced olives on top. Bake in the oven for 5-10 minutes or until the cheese is sizzling. Serve when they cool enough to handle. Garnish with salsa, cilantro, Jalapeño peppers, and sour cream. Enjoy.