Preheat the oven to 425°F and line a baking sheet with parchment paper or lightly grease it.

In a large skillet over medium heat, cook the ground beef and diced onion for 6 to 8 minutes, breaking up the meat as it browns.

Drain any excess grease, then stir in the garlic, chili powder, cumin, smoked paprika, salt, black pepper, and tomato sauce. Cook for 2 more minutes.

Remove the skillet from the heat and stir in the cheddar cheese and Monterey Jack cheese until evenly combined.

Warm the corn tortillas on a microwave-safe plate under a damp paper towel for 30 to 45 seconds until flexible.

Spoon about 2 tablespoons of filling onto each tortilla, roll tightly, and place seam-side down on the prepared baking sheet.

Lightly brush or spray the taquitos with olive oil.

Bake for 15 to 18 minutes, until crisp and golden brown.

Let rest for 2 to 3 minutes, garnish with chopped cilantro if desired, and serve warm.