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Preheat oven to 375 and spray a 9x13-inch casserole dish or baking pan with cooking spray; set aside.
To a large skillet, add the ground beef and cook over medium-high heat to brown it, crumbling it as it cooks to ensure even cooking.
Evenly sprinkle the taco seasoning over the ground beef (I don't drain it because there's not much to drain) and stir to combine.
Turn the heat off, add the cheese, and stir to combine until melted.
Add the cream cheese, sour cream, salsa*, and stir to combine.
Add about 2 to 3 tablespoons of the meat mixture in a vertical strip down one side of each tortilla. Tips - If your tortillas are stiff, microwave them for 10 seconds to make them softer and more pliable. Don't underfill so they are skimpy yet don't overfill so they are prone to breaking and falling apart.
Roll up each tortilla in a tight taquito roll (if you have extra filling, make more than the 8 called for) place them in the prepared pan, and bake for about 15 minutes, or until lightly browned and crispy. Serve with with salsa, guacamole, fresh cilantro, limes, or your favorite garnishes. Taquitos are best warm and fresh but will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months.**