Instructions:

• In a large skillet over medium heat, add the lean ground beef. Cook until browned, breaking it apart with a spatula as it cooks. Drain any excess fat.
• Add the chopped onion, diced jalapenos, and minced garlic to the skillet. Sauté for about 3-4 minutes until the onion is translucent and fragrant.
• Stir in the chili powder, ground cumin, smoked paprika, salt, and dried oregano. Mix well and cook for another minute to toast the spices.
• Lower the heat and add the softened cream cheese and salsa to the skillet. Stir until the cream cheese is melted and everything is well combined. Finally, fold in 1 1/2 cups of the grated Pepper Jack cheese until melted and gooey.
• Preheat your oven to 400°F (200°C). Take a tortilla and place a generous spoonful of the beef and cheese mixture in the center. Roll the tortilla tightly, tucking in the sides as you go. Place seam-side down on a baking sheet. Repeat with the remaining tortillas and filling.
• Lightly spray the taquitos with cooking spray or brush with olive oil. Bake in the preheated oven for about 15-20 minutes, or until golden and crispy. Flip halfway through for even crispiness.