Preheat your oven to 450°F (232°C) to ensure your tortillas get crispy.

In a large skillet, cook 1 pound of ground beef over medium-high heat until browned, about 5–7 minutes.

Add 1 packet of taco seasoning and 1 cup of red enchilada sauce, stirring and simmering for 3–5 minutes.

Wrap corn tortillas in a damp paper towel and microwave for 30-60 seconds until warm and flexible.

Brush one side of each tortilla with olive oil, place them oil-side down on a baking sheet, and fill half with beef mixture and cheese.

Fold the tortillas and bake in the preheated oven for 16 minutes until golden and crispy.

Let them cool for 3 minutes before serving with toppings like salsa or guacamole.