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In skillet, on medium high heat, crumble and cook ground beef until done, about 10 minutes. Remove and drain fat. Place cooked ground meat on cutting board and chop into fine pieces. Set aside.
Chop onion. Place cooked ground beef, onion, garlic powder, chili powder, pepper, salt, onion powder, cumin, green chiles, tomato paste and water in same skillet. Mix well. Cook on medium heat until heated through, about 10-15 minutes. Set aside.
Heat dry skillet, griddle or comal to high heat. Very lightly brush olive oil on tortillas and cook each, turning about every 30 seconds until soft and pliable. This may take only about 40-60 seconds if the griddle is very hot. Remove to plate and cover with clean, dry towel, until all are cooked/softened, about 10-15 minutes total.
Arrange the ground beef mixture, shredded cheese and tortillas for easy access.
Preheat oven to 425℉.
Line a large baking sheet with parchment paper.
Place a tortilla on a plate. Place about two tablespoons ground beef mixture in the center. Place about 1 tablespoon shredded cheese on top. Roll as tightly as possible and place on parchment paper, seam side down. Repeat for each tortilla.
Bake, uncovered, 15-20 minutes, until crispy and browned.
Allow to cool 10 minutes before serving.