Preheat your oven to 450°F (232°C).

In a large skillet over medium-high heat, cook the lean ground beef until fully browned, about 6-8 minutes. Stir in taco seasoning and red enchilada sauce, simmer for 2-3 minutes before removing from heat.

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

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

On the unbrushed side of each tortilla, add about 2 tablespoons of Oaxaca cheese, followed by ¼ cup of beef mixture, and top with another 2 tablespoons of cheese. Fold the tortilla in half.

Continue the process, filling and folding each tortilla until all have been assembled. Make sure to place them in a single layer on the baking sheet.

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

Remove from oven and let cool for about 3 minutes before serving.