Preheat your oven to 450°F (232°C).

In a medium skillet over medium-high heat, add the lean ground beef. Cook until browned, about 5-7 minutes. Drain excess fat and stir in taco seasoning and red enchilada sauce. Let simmer for 2-3 minutes.

Wrap corn tortillas in damp paper towels and microwave for 30-60 seconds until warm.

Brush one side of warmed tortillas with olive oil and place oiled side down on a baking sheet.

On one half of each tortilla, sprinkle 2 tablespoons of Oaxaca cheese, then ¼ cup of seasoned beef mixture. Add another 2 tablespoons of cheese and fold tortillas over.

Arrange tacos in a single layer on the baking sheet, leaving space between them. Bake for 16 minutes until golden brown.

Remove from oven and let cool for 3 minutes before serving with dips like salsa or guacamole.