Preheat your oven to 450°F (230°C) and prepare your baking sheet by lightly greasing it.

In a large skillet over medium-high heat, add 1 pound of lean ground beef and cook for about 7-10 minutes until browned. Stir in taco seasoning and ¾ cup of red enchilada sauce, then simmer for 2-3 minutes.

Wrap 10 corn tortillas in a damp paper towel and microwave on high for 30-60 seconds until soft and pliable.

Brush one side of each tortilla with olive oil and place the oiled side down on the baking sheet.

On one half of each tortilla, sprinkle 2 tablespoons of cheese, followed by about ¼ cup of the beef mixture. Top with another 2 tablespoons of cheese before folding it over.

Continue filling and folding the remaining tortillas, arranging them snugly on the baking sheet.

Bake the tacos in the preheated oven for 16 minutes or until golden and crispy.

Remove from the oven and let cool for about 3 minutes before serving warm with your favorite dips.