Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add ½ finely diced onion and sauté until translucent, about 3 minutes.

Add 1 pound of ground beef to the skillet and cook for about 4-5 minutes without stirring to allow it to brown.

Stir in 3 minced garlic cloves, then add spices: 1 teaspoon chili powder, ½ teaspoon kosher salt, 1 teaspoon oregano, ½ teaspoon cumin, and ¼ teaspoon black pepper.

Pour in ½ cup of enchilada sauce, mixing well until the beef is coated and simmering. Cook for about 2-3 minutes.

Remove from heat and stir in 1 cup of shredded cheese until it melts slightly into the mixture.

Wrap corn tortillas in a damp paper towel and microwave for 1 minute to soften.

On a greased baking sheet, place each tortilla and spoon approximately 2-3 tablespoons of the beef mixture at one end. Roll tightly and position seam side down.

Lightly spray tops of taquitos with cooking spray and bake in a preheated oven at 400ºF for about 30 minutes, flipping halfway through.

Allow to cool for a few minutes on the baking sheet before serving warm with salsa or guacamole.