Preheat your oven to 400 degrees Fahrenheit and line 2 large baking sheets with aluminum foil or parchment paper for easy cleanup.

Use a large skillet to heat the avocado oil until it shimmers, about 2 minutes.

Fry each of the tortillas until golden brown, about 30 seconds to a minute per side, using tongs to flip them and then place on a paper towel to drain and cool.

In the same skillet, heat the ground beef and fajita seasoning mix over medium high heat.

Cook, mix and crumble until browned, about 5-6 minutes.

Remove any excess grease and then stir in 0.5 heaping cup of the chunky salsa and the refried beans.

Heat over medium heat until the beans are heated through, about 1-2 minutes.

To assemble the pizzas, place 2-3 tortillas on each baking sheet and spread 0.5 heaping cup of the bean and meat mixture onto each one.

Top each tortilla with a remaining flour tortilla and then spread 2 Tablespoons of the remaining chunky salsa onto the top of each one.

Sprinkle 0.5 cup of shredded Mexican blend cheese evenly on top of each tortilla.

Bake for 6-8 minutes or until the cheese is melted and bubbly.

Remove the baked Mexican pizzas from the oven and top with your choice of toppings such as diced roma tomatoes, chopped green onions and sliced olives.

Cut each pizza into fourths and serve hot.