Make the filling:

1. Heat oil in a large skillet over medium-high heat until hot, about 1 minute. Add ground beef and stir well to cook until browned evenly, about 6-8 minutes. Use a spatula to break up the beef into small pieces to help even browning.
2. Add onion and garlic and sauté until tender, about 2 minutes.
3. Stir in tomato paste, cumin, chili powder, paprika, oregano, salt, and pepper. Mix well until evenly distributed and combined.
4. Turn off the heat and stir in cheese. Mix well until the cheese has melted.

Assemble the taquitos:

1. Microwave the corn tortillas for 30 seconds until softened (this will make them pliable and more easy to work with). You can also warm the tortillas on a large skillet over medium heat for 30 seconds on each side.
2. Add 2-3 tablespoons of the beef mixture down the centre of each tortilla and tightly roll it up.  Secure it tightly by threading a toothpick lengthwise along the seam in the middle of the rolled taquitos.

Fry the taquitos:

1. In a medium cooking pot, add enough oil to cover it at least 2-inches deep. Heat the oil over medium-high heat for 3-4 minutes until the oil is shimmering hot. You can test if the oil is hot enough by placing a small piece of tortilla in the hot oil. If it sizzles, it is ready.
2. Deep fry the sealed taquitos in batches (about 2-3 pieces each time) until golden brown on all sides, about 1-2 minutes. Rotate the taquitos during cooking to get an even golden crust on all sides.
3. Transfer the taquitos onto a paper towel lined plate to drain any excess oil. Let them cool for 5 minutes before serving.
4. Serve the taquitos with your favorite toppings such as a drizzle of sour cream, chopped tomatoes, cilantro, and cotija cheese. It also pairs well with pico de gallo and guacamole on the side.