In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add 1 chopped onion and sauté for about 3-4 minutes until translucent. Introduce 1 pound of ground beef, breaking it apart with a spatula while cooking.

Allow the beef to brown on one side for around 4-5 minutes without stirring. Flip to brown the other side for about 3-4 minutes until cooked through.

Stir in 2 cloves of minced garlic, cooking for an additional minute. Add 1 tablespoon of chili powder, 1 teaspoon of kosher salt, 1 teaspoon of oregano, 1 teaspoon of cumin, and a dash of black pepper. Pour in ½ cup of enchilada sauce and mix well, allowing to meld over low heat for 2 minutes.

Remove the skillet from heat and stir in 1 cup of shredded cheese until melted and creamy.

To soften tortillas, wrap them in a damp paper towel and microwave for about 1 minute.

Take one warmed tortilla, spoon 2-3 tablespoons of the beef and cheese mixture onto the lower third, and roll tightly. Place seam-side down on a greased baking sheet. Repeat until all filling is used.

Preheat oven to 400°F (200°C). Lightly spray taquitos with cooking spray and bake for 30 minutes, turning halfway through for even browning.

Check for doneness after 30 minutes; if more color is needed, bake for an additional 5 minutes.