In a large skillet over medium-high heat, add your ground beef. Cook for about 5-7 minutes, breaking it apart as it browns.

Stir in your taco seasoning and enchilada sauce into the browned beef. Allow to simmer for an additional 3-5 minutes until it thickens.

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

On a baking sheet, brush one side of each tortilla with olive oil. Spoon the seasoned beef mixture and sprinkle shredded cheese over one half of each tortilla.

Fold the tortillas in half carefully and make sure they are sealed well.

Place the tacos in the preheated oven and bake for 16 minutes until golden brown.

Let them cool for a couple of minutes before serving. Garnish with preferred toppings like cilantro or sour cream.