Preheat your oven to 450°F (232°C).

In a large skillet over medium-high heat, add the lean ground beef and cook until browned, adding taco seasoning and red enchilada sauce.

Microwave corn tortillas wrapped in a damp paper towel for 30-60 seconds until warm.

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

Fill each tortilla with Oaxaca cheese, beef mixture, and more cheese, then fold them over.

Bake for about 16 minutes until golden brown and crispy.

Let cool for about 3 minutes before serving warm with salsa and guacamole.