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Heat the olive oil in a skillet over medium heat.
Add the onion and cook for 2–3 minutes until softened. Stir in the garlic and cook for 20 seconds.
Add the shredded beef, chili powder, smoked paprika, cumin, salt, pepper, and salsa or enchilada sauce. Toss well and cook for 3–4 minutes until hot and flavorful.
Stir in the cilantro, then remove from heat.
Warm the tortillas for a few seconds in a dry skillet or microwave so they become soft and easy to roll without cracking.
Lay out each tortilla.
Add a line of shredded cheese across the lower third, then top with some beef filling, then a little more cheese.
Roll tightly into a cigar shape and place seam-side down. Repeat with the remaining tortillas.
Heat a large skillet or griddle over medium heat and add a little butter or oil.
Place the taquitos seam-side down first. Cook for 2–3 minutes per side, turning as needed, until the tortillas are golden, crisp, and the cheese inside is melted.
Transfer to a serving board or plate. Sprinkle with chopped cilantro and serve hot with salsa, crema, or your favorite dipping sauce.