Cook the Beef Filling:

In a skillet over medium heat, cook the ground beef and onions until the meat is browned and the onions are soft. Drain excess grease if needed. Stir in garlic powder, cumin, chili powder, salt, and pepper. Remove from heat and let cool slightly.

Add Cheese:

Once slightly cooled, mix the shredded cheddar and Monterey Jack cheeses into the beef mixture.

Soften the Tortillas:

Warm the tortillas in a damp paper towel in the microwave for about 30 seconds, or heat briefly in a skillet to make them pliable.

Roll the Taquitos:

Place 2–3 tablespoons of the beef and cheese mixture along the bottom third of each tortilla. Roll tightly and place seam-side down on a greased baking sheet or plate if frying.

Bake or Fry:

To Bake:

Preheat oven to 425°F (220°C). Lightly spray taquitos with cooking oil. Bake for 12–15 minutes, or until golden and crisp.

To Fry:

Heat about 1 inch of oil in a skillet over medium-high heat. Fry taquitos seam-side down in batches for 2–3 minutes per side, or until crispy. Drain on paper towels.

Serve:

Serve hot with salsa, sour cream, guacamole, or your favorite dipping sauce.