Mexican Taco Pizza

To a large skillet, add the onion, beef, olive oil if necessary, and cook over medium-high heat for about 5 to 6 minutes, or until beef is cooked through and onions are soft and translucent; crumble beef as it cooks and stir frequently to ensure even cooking.

Add the taco seasoning and stir to combine. Take skillet off the heat and set aside.

Place the frozen pizza crusts directly from the freezer on either one or two sheet pans, depending on the exact size of your crusts and pans.

Add an equal amount of the refried beans to both crusts, leaving a bare 1-inch margin from the edges.

Add an equal amount of the beef mixture to both crusts.

Add 3/4 cup mozzarella cheese to each crust.

Add 1 cup cheddar cheese to each crust.

Bake for about 12 minutes, or until cheese is melted and crusts are as cooked through as desired.

Add an equal amount of tomato and cilantro as desired to both crusts and serve immediately. Pizza is best fresh but will keep airtight in the fridge for up to 5 days.