Preheat your oven to 450°F (230°C).

In a skillet over medium-high heat, cook the ground beef until browned, breaking it up as it cooks.

Stir in the taco seasoning and enchilada sauce. Bring to a simmer, then remove from heat.

Wrap the corn tortillas in a damp paper towel and microwave for 30-60 seconds to make them pliable.

Brush one side of each tortilla with olive oil. Place the tortilla on a baking sheet, oiled side down.

Add 2 tablespoons of cheese to half of the tortilla, top with 1/4 cup of beef, then add 2 more tablespoons of cheese. Fold the tortilla over the filling.

Repeat the filling process with the remaining tortillas, arranging the tacos in a single layer on the baking sheet.

Bake for 16 minutes, or until the tortillas are crispy and the cheese is melted.

Allow the tacos to cool for 3 minutes before serving.