In a large skillet over medium heat, cook the ground beef until browned, breaking it apart as you go. Add in the chopped onion and minced garlic. Sauté until the onion is translucent.

Mix in the cumin, chili powder, salt, and pepper. Let the beef mixture simmer for another 5 minutes, allowing those fantastic flavors to mingle.

If you’re using corn tortillas, you might want to warm them slightly in a dry skillet to make them pliable. Flour tortillas are typically softer and easier to roll.

Place a spoonful of the beef mixture on each tortilla, sprinkle on some shredded cheese, and roll them up tight. Don’t be shy about the cheese; it’s the magical glue holding all the deliciousness together!

In a large pan, heat about an inch of oil over medium heat. Once hot, carefully place the taquitos in the oil, seam side down. Fry until they’re golden and crispy, about 3-4 minutes per side. Make sure to work in batches so you don’t overcrowd the pan.

Remove the taquitos and place them on a paper towel to drain the excess oil.

Serve your crispy beef taquitos with dollops of sour cream, guacamole, salsa, or a sprinkle of jalapeños if you’re feeling spicy!