In a large skillet, heat a drizzle of oil over medium heat. Add the diced onion and sauté until softened—around 3-4 minutes.

Toss in the minced garlic and cook for another 30 seconds until fragrant.

Stir in the ground beef, using a spoon to break it up. Cook until browned and no longer pink.

Mix in the chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Allow the spices to toast in the pan for about 1-2 minutes.

Add in the tomato sauce or salsa, stirring well, and let it cook for an additional 3-5 minutes until the mixture thickens slightly.

Remove the pan from heat and stir in the shredded cheese. Let it cool slightly.

Warm the tortillas in a skillet for 10-15 seconds per side for pliability, or microwave them wrapped in a damp paper towel for about 20-30 seconds.

Place 2 tablespoons of the beef filling along the bottom third of each tortilla. Roll them tightly around the filling and secure with a toothpick if needed.

For frying: Heat 1-2 inches of vegetable oil in a deep skillet to 350°F. Fry the taquitos in batches, seam-side down for 2-3 minutes per side until golden and crispy. Drain on paper towels.

For baking: Preheat the oven to 425°F. Lay the taquitos seam-side down on a baking sheet lined with parchment. Spray with cooking spray or brush with oil, and bake for 15-20 minutes, turning halfway through.

For air frying: Preheat the air fryer to 400°F. Arrange the taquitos in a single layer and spray lightly with oil. Air fry for 6-8 minutes, flipping halfway.

Once cooked, arrange the taquitos on a platter, garnishing them with your choice of guacamole, sour cream, salsa, lettuce, or tomatoes.

A sprinkle of chopped cilantro adds a perfect touch!