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Brown the ground beef and onion in a skillet until fully cooked. Drain excess fat.
Add garlic, seasoning, and salsa, then simmer for 5 minutes.
Stir in about ½ cup of the cheese and remove from heat.
Lay a tortilla flat and spoon about ½ cup of the beef mixture into the center.
Top with more shredded cheese.
Fold the sides inward and roll tightly to form a rectangular pocket.
Place the pockets seam-side down in a greased baking dish or on a parchment-lined baking sheet.
Brush the tops generously with melted butter or oil.
Bake at 375°F (190°C) for 18–22 minutes until the tortillas are golden brown and crispy.
Garnish with fresh parsley.
These are best served hot with sour cream or extra salsa.