Preheat the oven to 450°F (232°C).

In a large skillet, heat over medium-high heat and add the ground beef. Cook for about 6–8 minutes until browned.

Add the taco seasoning and red enchilada sauce, stir for 2–3 minutes, then remove from heat.

Wrap tortillas in a damp paper towel and microwave for 30–60 seconds until warm.

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

On the unbrushed side of each tortilla, sprinkle 2 tablespoons of Oaxaca cheese, followed by ¼ cup of the beef mixture, and more cheese.

Fold each tortilla over to create a taco shape and arrange them neatly in the baking sheet.

Bake in the preheated oven for about 16 minutes until golden brown and crispy.

Let the tacos cool for about 3 minutes before serving.