Cook ground beef, crumbling it into small pieces with a wooden spoon as it cooks. Remove any grease. Add taco seasoning and water and stir to combine.

Crisp tortillas: Heat oil in a small skillet over medium-high heat. Once hot, cook corn tortillas one at a time until golden and slightly crisp on both sides, flipping half way through. Remove to a paper towel.

Assemble: Spoon a thin layer of enchilada sauce on top of one corn tortilla. Spread a layer of refried beans, then spoonful of taco meat. Sprinkle cheese, then place a second corn tortilla on top. Spread with another spoonful of enchilada sauce and cheese.

Bake at 400 degrees F for about 10 minutes or until cheese is melted and bubbly.

Garnish with olives, tomatoes, green onion and sour cream. Cut into wedges to serve.