Preheat the oven to 400F and line a sheet pan with parchment paper.
In a large skillet, brown ground beef and onion. Once brown, add the seasonings: garlic, chili powder, salt, pepper, cumin, paprika. Cook for a couple of minutes, until fragrant. Add the tomato sauce and stir.
Remove from the heat source. Stir in the shredded cheese.
Spoon some filling in a straight line near one edge of the tortilla, and roll tightly from that end. Place on the prepared sheet pan. Repeat until all the filling is used up.
Lightly spray or brush the tops of the tortillas with oil. For a spray, I like Chosen Foods avocado spray. For brushing, I use olive oil or avocado oil.
Bake for 20 minutes or until beginning to brown and crisp on top. Serve with toppings: radish slices, avocado slices, guacamole, salsa, sour cream, green onions, shredded lettuce, slaw, or cilantro.
To freeze for a future meal: Prepare filling as above and let cool before filling tortillas. Place the taquitos on a parchment-lined sheet pan and freeze for 2 hours. Once frozen, wrap them in the parchment sheet and place in a plastic bag for up to 3 months in the freezer. To cook from frozen, preheat oven to 375F. Place taquitos on a parchment-lined sheet pan and spray or brush with oil. Bake for 25 minutes or until heated through and brown and crisp on top.
Variations: Once you have the method down, you can customize the filling to your liking: change up the ground beef for shredded chicken or add some diced zucchini or spinach to the ground beef mixture. So many ways to change things up.