Heat olive oil in your skillet over medium heat. Add the chopped onions and garlic. Stir them frequently until they become soft and fragrant. This creates a flavor base for your beef.

Add the ground beef to the skillet. Break it apart with your spatula while it cooks. Continue cooking until no pink remains. Drain any excess fat to keep the taquitos crispy.

Sprinkle the taco seasoning over the cooked beef. Add a splash of water if the meat looks too dry. Stir well to coat every piece of meat. Season with salt and pepper.

Preheat your oven to 400°F. Line a baking sheet with parchment paper. Place small piles of shredded cheese on the paper. Space them about two inches apart to allow spreading.

Place the baking sheet in the oven for about 5 to 7 minutes. Watch for the edges to turn golden brown. The cheese should be bubbly and slightly firm but still flexible.

Remove the tray from the oven. Let the cheese cool for thirty seconds. Place a spoonful of beef along the center of each cheese circle. Work quickly before the cheese hardens.

Lift the edge of the cheese circle using a spatula. Carefully roll the cheese over the beef filling. Press the seam down to seal it. Repeat this for all the cheese circles.

Allow the taquitos to rest for three minutes. This resting time helps the cheese shells become crunchy and firm. Transfer them to a serving plate and garnish with fresh cilantro.