Beef Taquitos

1 tablespoon vegetable oil, plus more vegetable oil, for brushing on the taquitos
1 medium onion, finely chopped
1 garlic clove, minced
3/4 lb lean ground beef
1/2 cup salsa, plus more salsa, for dipping
2 teaspoons chili powder
1/2 teaspoon salt
1/4 teaspoon pepper
10 (6 inch) flour tortillas
1/2 cup cheddar cheese or monterey jack cheese, shredded
sour cream

Heat the oven to 400°. Heat the oil in a large skillet over medium heat.
Add the onion and garlic and cook them for 3 minutes, stirring often.
Add the beef and use a wooden spoon or a spatula to break it up while it cooks, until it is no longer red, about 3 minutes.
Stir in 1/2 cup of the salsa, the chili powder, and the salt and pepper. Cook the mixture over low heat, stirring occasionally, for 10 minutes.
Place the tortillas on a plate and cover them with damp paper towels.
Microwave them until warm and pliable, about 45 seconds.
Top each tortilla with 1/4 cup of the beef mixture, spreading it to an inch from the edges. Sprinkle cheese evenly over the beef.
Roll up the tortillas and place them on a foil-lined baking sheet with the seam sides down.
Place baking sheet in freezer to freeze. Once frozen, place in a ziploc bag.

To Cook
Remove from freezer.
Brush the taquitos lightly with vegetable oil, then bake them until the filling is heated through and the tortillas are lightly browned, about 8 to 12 minutes. Serve them hot with sour cream and/or salsa.