Preheat your oven to 450°F (230°C) and gather your baking sheet and parchment paper.

Cook the lean ground beef in a skillet over medium-high heat for 5-7 minutes until browned. Stir in taco seasoning and red enchilada sauce, simmer for 2-3 minutes.

Wrap corn tortillas in damp paper towels and microwave for 30-60 seconds to soften them.

Brush one side of each tortilla with olive oil and place oiled side down on the baking sheet. Add cheese, beef mixture, and more cheese, then fold tortillas over tightly.

Bake the tacos in the preheated oven for about 16 minutes until golden brown and crispy.

Let the tacos cool for about 3 minutes before serving with dips like salsa, guacamole, or sour cream.