In a large skillet, heat over medium-high heat and add the ground beef. Cook for about 5-7 minutes until browned, breaking it apart with a spatula.

Once the beef is browned, tilt the skillet to drain any excess grease. Add in the minced garlic and sauté for about 30 seconds until fragrant.

Stir in the heavy cream and Italian seasoning, scraping the bottom of the skillet. Reduce the heat to low, letting the mixture simmer for about 2-3 minutes until it thickens slightly.

Sprinkle the freshly grated Parmesan cheese into the skillet, stirring until it melts. Next, fold in the spinach and allow it to wilt for about 1-2 minutes.

Take your tortillas and lay them out. Spoon about 2 tablespoons of the cheesy beef mixture onto one end of each tortilla. Roll them tightly.

In a deep pot or fryer, heat vegetable or canola oil to 350°F. Working in batches, gently place taquitos into the hot oil, frying for 2-3 minutes on each side.

Once they’re golden brown, use a slotted spoon to remove the taquitos and place them on a wire rack or paper towels to drain excess oil.