Heat a large skillet over medium-high heat. Add the ground beef and onion, breaking the meat apart as it cooks, about 5–6 minutes, until no pink remains. Drain excess fat.

Add the garlic, cumin, chili powder, smoked paprika, oregano, cayenne, salt, and pepper. Stir everything together and cook for 1 minute until fragrant.

Stir in the tomato paste and water. Cook for another 2 minutes until the mixture is slightly thickened. Remove from heat and let cool for 5 minutes.

Warm your tortillas by wrapping them in a damp paper towel and microwaving for 30–45 seconds so they're pliable and won't crack when rolling.

Mix both cheeses together in a bowl. Lay a tortilla flat, add about 2 tablespoons of beef filling down the center, and top with a generous pinch of the cheese blend.

Roll the tortilla tightly around the filling and secure with a toothpick. Repeat with the remaining tortillas.

Pour about 1 inch of oil into a deep skillet and heat to 350°F over medium heat. Fry the taquitos in batches, seam-side down first, for 2–3 minutes per side until golden and crispy.

Transfer to a paper towel-lined plate to drain. Remove toothpicks before serving.