In a medium skillet over medium heat, brown the ground beef with the finely chopped onion for 5-7 minutes, until no longer pink. Add the minced garlic, chili powder, cumin, and paprika, stirring for another 1-2 minutes until fragrant. Stir in the tomato sauce and let it simmer for 2 minutes until slightly thickened. Remove from heat.

Warm the tortillas to prevent cracking, either in a skillet over low heat for 30 seconds on each side or by microwaving them wrapped in a damp paper towel for 20-30 seconds.

Lay each tortilla flat, spoon approximately 2 tablespoons of the beef filling into the center, sprinkle with shredded cheese, and roll tightly. Place seam-side down on a clean surface.

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Arrange the taquitos seam-side down, brush tops lightly with oil, and sprinkle with more cheese. Bake for 15-18 minutes until golden brown and crisp.

For extra crispiness, broil the taquitos for 1-2 minutes, watching closely to prevent burning.