In a large skillet over medium heat, sauté the chopped onion until soft and translucent—about 2-3 minutes.

Add the minced garlic and cook for another minute until fragrant.

Add the ground beef, breaking it apart with a spatula as it cooks.

Season with taco seasoning, salt, and pepper. Cook until the beef is browned and fully cooked—about 5-7 minutes.

Drain any excess fat.

While the beef is cooking, heat the tortillas in a dry skillet or microwave to make them pliable.

If they are too stiff, they’ll crack when you try to roll them. Just a quick 10-15 seconds in the microwave will do the trick.

On each tortilla, place a generous spoonful of the beef mixture and a sprinkle of cheese.

Roll it up tightly, like a little burrito, and secure it with a toothpick if necessary.

In a deep skillet, heat about 1-2 inches of oil over medium-high heat.

Once hot, carefully place the taquitos seam-side down in the oil.

Fry in batches to avoid overcrowding, about 3-4 minutes on each side until golden brown and crispy.

Remove from the oil and place on a paper towel-lined plate to absorb any excess oil.

Serve your crispy beef taquitos hot, topped with your favorite goodies like sour cream, guacamole, and salsa.

Feel free to sprinkle some fresh cilantro on top for that added pop of flavor!