Copycat Taco Bell Mexican Pizzas

Preheat oven to 400℉. Line 2 large baking sheets with parchment paper. Divide tortillas evenly among the prepared baking sheets. Using a pastry brush, brush 1 tablespoon oil evenly over the tops of the tortillas. Bake until crispy and slightly browned on the edges, 8 to 10 minutes. Remove from oven and set aside. Do not turn off the oven.

Meanwhile, whisk water and cornstarch together in a small bowl. Set aside.

Heat the remaining 1 tablespoon oil in a large skillet over medium heat. Add onion; cook, stirring occasionally, until softened, about 3 minutes. Add ground beef; cook, stirring and breaking up the beef with a wooden spoon, until no longer pink, about 5 minutes. Stir in paprika, garlic powder, onion powder, chili powder and 1/4 teaspoon salt; cook, stirring constantly, until fragrant, about 1 minute. Stir in the cornstarch mixture; cook, stirring constantly, until thickened, about 1 minute. Remove from heat and let cool for 5 minutes.

Drain beans, reserving 2 tablespoons liquid from the can (discard remaining liquid). Combine the drained beans, the reserved liquid and the remaining 1/8 teaspoon salt in a food processor; process until mostly smooth. (Alternatively, combine the drained beans, the reserved liquid and the remaining 1/8 teaspoon salt in a medium bowl. Using a potato masher, mash until mostly smooth.)

Top each of 4 tortillas with 1/4 cup bean mixture and spread evenly. Top each tortilla with 1/4 cup beef mixture and spread evenly. Layer the remaining 4 tortillas over the beef mixture and top each with 1 tablespoon salsa and 2 tablespoons cheese.

Bake until the cheese is melted and bubbly and the tortillas are heated through, 6 to 8 minutes.

Top the tortilla stacks with lettuce, cabbage, radish, tomatoes and scallions. Garnish with additional salsa, if desired.