Preheat your oven to 450°F. Heat a large skillet over medium-high heat and add the ground beef. Break it up with a wooden spoon as it browns, cooking for about 6-7 minutes until no pink remains and it begins to brown at the edges.

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

Wrap your corn tortillas in a damp paper towel and microwave for 30-60 seconds until they're soft and pliable.

Lightly brush one side of each tortilla with olive oil and place it oiled-side down on a nonstick or ceramic baking sheet.

Add 2 tablespoons of cheese to one half of the tortilla, top with ¼ cup of the seasoned beef mixture, then add another 2 tablespoons of cheese. The double layer of cheese helps seal the edges. Fold the tortilla over to create a half-moon shape.

Repeat with remaining tortillas, arranging them in a single layer on your baking sheet without overlapping.

Bake for 16 minutes until the tortillas turn golden and crispy and the cheese is fully melted. Let them cool for 3 minutes before serving.