In a skillet over medium heat, add the ground beef and finely chopped onion. Brown for about 5-7 minutes until no longer pink.

Stir in the minced garlic, chili powder, cumin, paprika, salt, and black pepper, continuing to cook for another minute.

Mix in the tomato sauce, letting simmer for 2 minutes until slightly thickened.

Warm tortillas in a skillet over low heat or microwave for 5 seconds to make them pliable.

Spoon 2 tablespoons of the beef filling onto the center of each tortilla, sprinkle with cheese, and roll tightly.

Place each rolled taquito seam-side down on a parchment-lined baking sheet, ensuring space between them.

Preheat oven to 425°F (220°C). Brush tops with oil and sprinkle with cheese. Bake for 15-18 minutes until golden brown.

Let cool for a minute, then serve warm with dipping sauces like sour cream or guacamole.