Preheat oven to 400°F and line a baking sheet with parchment paper.
In a large skillet over medium-high heat, brown the ground beef, breaking it up as it cooks. Once it’s cooked through, drain off any grease as needed, then add the taco seasoning to the pan along with 1 cup of water.
Bring to a boil, then reduce heat and let simmer until liquid mostly cooks off.
In a separate clean skillet over medium heat, heat about 2 tablespoons of vegetable oil. Cook tortillas one at a time until crispy, flipping frequently, 3-4 minutes. Add more oil as needed and set browned tortillas aside.
Warm refried beans in microwave or on stovetop enough to make them easier to spread. Spread refried beans on 4 tortillas, then top with ground beef.
Place remaining tortillas on top, then cover each one with about 2 tablespoons of enchilada sauce. Sprinkle with 1/2 cup cheese.
Place on prepared baking sheet, then bake until cheese is melted, 8-10 minutes.
