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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.
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.
Spoon a thin layer of enchilada sauce on top of one corn tortilla. Spread refried beans on and top with a spoonful of taco meat.
Sprinkle cheese over the meat and place a second corn tortilla on top.
Spread with another thin layer of enchilada sauce and sprinkle with more cheese.
Bake at 400 degrees F for about 10 minutes, until cheese is melted and bubbly.
Garnish with olives, tomatoes, green onion and sour cream. Cut into wedges to serve.