Heat a large skillet over medium-high heat. Add the ground beef and diced onion, breaking the meat up as it cooks. Cook until fully browned with no pink remaining, about 6 to 8 minutes. Drain any excess grease.

Add the minced garlic, taco seasoning, and salsa to the skillet. Stir to combine and cook for 2 minutes. Reduce heat to low and stir in the softened cream cheese until the mixture is smooth and creamy. Remove from heat.

If using corn tortillas, stack them and microwave in a damp paper towel for 30 seconds to make them pliable and prevent cracking when rolled.

Lay a tortilla flat. Spoon about 2 tablespoons of beef filling onto the lower third of the tortilla and add a sprinkle of shredded cheese. Roll the tortilla up tightly and place seam-side down. Repeat with remaining tortillas.

Oven method: Preheat oven to 425°F (220°C). Arrange taquitos seam-side down on a parchment-lined baking sheet. Spray generously with olive oil. Bake for 15 minutes until golden and crisp. Air fryer method: Cook in a single layer at 400°F (200°C) for 6 to 8 minutes, flipping once halfway through.

Let taquitos rest for 2 to 3 minutes before serving. They continue to crisp as they cool. Serve with sour cream, guacamole, or salsa.