In a large skillet over medium-high heat, brown the ground beef, breaking it up with a wooden spoon as it cooks. Sprinkle in the cumin, chili powder, garlic powder, onion powder, and a good pinch each of salt and pepper for a flavorful filling. Cook until the meat is fully browned and no longer pink.

Turn the heat down to low. Add in the softened cream cheese and shredded Monterrey Jack cheese. Stir until the cheeses are melted and the mixture is creamy and well combined. Remove from heat and let it cool for a few minutes; this makes rolling easier.

Preheat your oven to 350°F (175°C). Line a large rimmed baking sheet with parchment paper for easy cleanup.

Softening the tortillas first is key to preventing cracking. You can wrap them in a damp paper towel and microwave for about 20–30 seconds, or lightly warm them in a skillet for a few seconds on each side.

Using a tablespoon cookie scoop (or about 2 tablespoons by eye), scoop the meat mixture into the center of each tortilla. Gently spread the filling into a narrow line down the center. Starting from one side, roll the tortilla tightly around the filling. Place seam side down and in a single layer on the prepared baking sheet.

Once all the taquitos are rolled, lightly brush the tops with avocado oil (this helps them crisp up beautifully in the oven). Bake for about 15–20 minutes, or until the taquitos are golden brown and the edges are crispy.