Heat a skillet over medium heat and add the ground beef along with chopped onion. Stir occasionally as it browns for about 5–7 minutes, ensuring the meat is fully cooked and the onions are soft and translucent. Incorporate minced garlic, chili powder, cumin, paprika, salt, and black pepper, cooking for an additional minute before stirring in the tomato sauce. Allow the mixture to simmer for 2 minutes.

Warm the tortillas in a skillet or microwave for pliability. Heat each tortilla for about 30 seconds on each side until soft, or microwave them wrapped in a damp towel for 15–20 seconds.

Lay a warmed tortilla flat and add about 2 tablespoons of beef mixture along with a sprinkle of shredded cheese in the center. Roll tightly, tucking in the sides to create a package. Place seam-side down on a lined baking sheet.

Preheat your oven to 425°F (220°C). Brush the tops of the taquitos with oil and sprinkle cheese on top. Bake for about 15–18 minutes or until golden brown. For extra crunch, broil for 1–2 minutes, monitoring closely.