Preheat your oven to 450°F (232°C).

In a skillet over medium-high heat, add 1 pound of ground beef and cook until browned, about 6-8 minutes.

Stir in 1 packet of taco seasoning and ¾ cup of red enchilada sauce. Simmer for about 2-3 minutes.

Wrap 10 corn tortillas in a damp paper towel and microwave for 30-60 seconds.

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

On one half of each tortilla, layer 2 tablespoons of cheese followed by ¼ cup of beef mixture and another 2 tablespoons of cheese. Fold the tortilla to enclose the filling.

Bake the tacos for about 16 minutes until golden brown and cheese is melted.

Let the tacos cool for about 3 minutes before serving warm with dips or toppings.