Crispy Beef and Cheese Taquitos with Avocado Dip

Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté until softened, about 3-4 minutes.

Add the ground beef to the skillet. Cook, breaking it apart with a spoon, until fully browned.

Stir in the paprika, garlic powder, salt, and pepper. Add the tomato paste and tomato sauce, and mix until everything is well combined.

Pour in the water, bring to a simmer, and cook until most of the liquid has evaporated. Remove from heat and let the filling cool slightly.

While the filling cools, prepare the avocado dip. In a blender or the cup of an immersion blender, combine the avocado, cilantro (or parsley), garlic cloves, lemon juice, olive oil, water, salt, and pepper.

Blend until the dip is smooth and creamy. Set aside.

To assemble the taquitos, lay a tortilla flat. Sprinkle a line of shredded cheese down the center, followed by a generous amount of the beef filling, and another sprinkle of cheese on top.

Roll the tortilla up tightly.

Heat vegetable oil in a large skillet over medium-high heat. The oil should be about 1/4 inch deep.

Carefully place the rolled taquitos seam-side down in the hot oil. Be careful not to overcrowd the pan.

Fry for 2-3 minutes per side, turning occasionally, until they are golden brown and crispy all over.

Remove the taquitos from the pan and place them on a paper towel-lined plate to drain any excess oil. Serve immediately with the avocado dip.