Taco Bell® Mexican Pizza

Taco Meat
1 1/2 tablespoons masa harina
4 1/2 teaspoons chili powder
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon seasoning salt
1/2 teaspoon paprika
1/4 teaspoon ground cumin
1/2 teaspoon garlic salt
1/4 teaspoon sugar
1 teaspoon dried minced onion
1/2 teaspoon beef bouillon powder
1 1/3 pounds ground chuck
vegetable oil for frying
12 8-inch flour tortillas
14 ounces refried beans
taco meat
12 ounces shredded Mexican cheese blend (do not use extra-thick shreds like Tillamook)
4-6 tablespoons Taco Bell Sauce or use bottled
1/2 cup chopped tomatoes

Taco Meat
In a small bowl, combine all the ingredients except for the ground chuck. Mix well.
Crumble the ground beef into a large skillet (preferably nonstick) over medium-high heat, stirring well, until the meat has browned. Remove from the heat.
Transfer the meat to a strainer over the sink, rinse with hot water, and drain.
Return the beef to the skillet along with the spice mix and 3/4 to 1 cup of water. Simmer over medium-low heat for 20 minutes, until most of the moisture has cooked away. Remove from the heat before the meat is completely dry.
Add vegetable oil to a 10-inch skillet until it reaches a depth of about 1/2 inch. Heat the oil to 350°F. When the oil is hot, place a tortilla into the hot oil and fry for about 30 to 60 seconds until the shell crisps. Remove the tortilla from the oil and drain on a wire rack. Repeat with the remaining tortillas.
Spread an ample portion of refried beans onto 6 of the fried tortillas. You want a good base of refried beans on the tortilla. Sprinkle 4 to 5 tablespoons of prepared taco meat over the refried beans and place another tortilla on top. Spread 2 to 3 tablespoons of Taco Bell sauce over the tortilla and sprinkle with enough cheese to mostly cover the sauce.
Place the pizzas under the broiler until the cheese begins to melt.
Sprinkle tomatoes over the melted cheese and serve immediately.