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1
Heat 1/4 cup of the oil in a large skillet over medium-high. Place 1 tortilla in hot oil, and cook until puffy and golden, about 20 seconds per side. Transfer to a wire rack or paper towels to drain. Repeat with remaining tortillas, adding remaining 1/4 cup oil when necessary.
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2
Wipe skillet clean. Add beef, and cook over medium-high, stirring to crumble, until cooked through. Drain grease, and return beef to skillet. Add water and taco seasoning. Cook, stirring occasionally, 2 minutes. Set aside.
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3
Combine cream cheese, sour cream, granulated garlic, onion powder, and salt in a medium bowl. Beat with an electric mixer on medium speed until smooth. Transfer mixture to a piping bag fitted with a star tip.
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4
Place refried beans in a large ziplock plastic freezer bag, and cut 1 small hole in corner of bag.
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5
Place 1 tortilla on a cake plate. Pipe refried beans around outer edge of tortilla, leaving a 1/4-inch border. Fill with about 2/3 cup beef mixture. Top evenly with about 1/2 cup each cheese and lettuce. Repeat layers 3 times with 3 tortillas and remaining refried beans, beef mixture, cheese, and lettuce. Top with remaining tortilla. Pipe cream cheese mixture in rosettes around top of cake. Spread pico de gallo evenly inside rosettes. Decorate with remaining cream cheese mixture as desired.
