In a large skillet over medium heat, add the lean ground beef. Cook until browned, breaking it apart with a spatula as it cooks. Once the beef is cooked through, drain any excess fat.
Add the chopped onion, diced jalapenos, and minced garlic to the skillet. Sauté for 3-4 minutes until the onion is translucent and the jalapenos are softened.
Sprinkle in the chili powder, ground cumin, smoked paprika, salt, and dried oregano. Stir well to combine and cook for another minute to allow the spices to bloom.
Reduce the heat to low and add the softened cream cheese and salsa to the skillet. Stir until the cream cheese is fully melted and combined with the beef mixture. Remove from heat and fold in 1 1/2 cups of the grated Pepper Jack cheese.
Preheat your oven to 425°F (220°C). Take a tortilla and spoon about 2 tablespoons of the beef filling onto the center. Roll the tortilla tightly around the filling and place it seam-side down on a baking sheet lined with parchment paper. Repeat with the remaining tortillas and filling.
Sprinkle the remaining 1/2 cup of grated Pepper Jack cheese on top of the taquitos. Lightly spray the taquitos with cooking spray or brush them with olive oil. Bake in the preheated oven for 15-20 minutes, or until golden brown and crispy.
Once baked, remove the taquitos from the oven and let them cool for a few minutes. Serve with your favorite dipping sauces, such as sour cream, guacamole, or extra salsa. Enjoy your Crispy Jalapeno Popper Beef Taquitos while they’re hot!
