Preheat your oven to 425°F.

In a large skillet over medium heat, cook the ground beef until browned, breaking it apart with a spatula. Drain excess fat if necessary.

Add garlic powder, onion powder, chili powder, cumin, salt, and pepper to the beef. Stir to combine and cook for another 2-3 minutes until the spices are fragrant.

Remove from heat and stir in the shredded cheddar cheese until melted and well mixed.

Wrap the corn tortillas in a damp paper towel and microwave for 30 seconds to soften them.

Take a tortilla, spoon about 2 tablespoons of the beef mixture onto the center, and roll it tightly.

Place the rolled taquito seam-side down on a baking sheet lined with parchment paper. Repeat with the remaining tortillas and filling.

Spray the tops of the taquitos lightly with cooking spray or brush with olive oil.

Bake in the preheated oven for 15-20 minutes, or until the taquitos are golden brown and crispy.

Remove from the oven and let cool for a few minutes. Serve with chopped cilantro, sour cream, and salsa on the side.