Cook the Seasoned Beef: Heat 1 tablespoon of vegetable oil in a large frying pan over a medium-high heat. Add the beef mince and cook, breaking it up with a spoon, for 5-7 minutes until browned all over. Drain off any excess fat.

Add Spices and Simmer: Stir in the chilli powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, and pepper. Cook for one minute until fragrant. Pour in the beef stock or water, bring to a simmer, then reduce the heat and let it bubble away for 5 minutes, or until the liquid has mostly evaporated and the mixture has thickened. Set aside.

Prepare the Beans: While the beef simmers, gently warm the refried beans in a small saucepan or in the microwave. This makes them much easier to spread.

Crisp the Tortillas: Heat about 1cm of vegetable oil in a clean frying pan over a medium-high heat. Once hot, carefully fry the tortillas one at a time for about 30-60 seconds per side, until they are light golden brown and crisp. Use tongs to flip them. Place the fried tortillas on a wire rack to drain. I find that a wire rack works better than paper towels for keeping them super crispy.

Preheat Your Oven/Grill: Position a rack in the upper third of your oven and preheat the grill to high. Alternatively, preheat your oven to 200°C (180°C fan).

Assemble the First Layer: Place four of the crisp tortillas on a large baking tray. Spread a thin layer of warm refried beans over each one, followed by a layer of the seasoned beef mixture.

Add the Second Layer: Place the remaining four tortillas on top of the beef. Spread a thin layer of refried beans on these top tortillas (this acts as a glue for the cheese).

Top with Cheese and Bake: Divide the grated cheddar cheese evenly over the four pizzas, spreading it right to the edges. Place the baking tray under the preheated grill for 2-4 minutes, or in the oven for 5-7 minutes, until the cheese is completely melted, bubbling, and just starting to turn golden at the edges.

Garnish and Serve: Carefully remove the pizzas from the oven. Top with the diced tomatoes and sliced spring onions. Add a dollop of sour cream in the middle and a sprinkle of fresh coriander if you like. Slice into quarters and serve immediately while hot and crunchy.