Preheat oven to 400 degrees. I used my Convection setting. Cook the ground beef with onions, drain excess liquid. Grab a medium saucepan, combine the 2 cans of chili, the cream cheese, and the cooked ground beef with the onion. Stir until cream cheese is melted and the mixture is thoroughly combined.

Place a sheet of parchment paper on a cookie sheet or spray vegetable oil on the cookie sheet to keep them from sticking to the pan. Scoop a 1/8 cup ( I used a cookie scoop) and spread the mixture down the middle of each tortilla. Sprinkle with a little cheese on top of the mixture. Tightly roll the taquitos and place the open side down. One cookie sheet will hold 16 taquitos. After the taquitos are filled and ready to bake, spray a heavy coat of vegetable spray on them to make them crispy. Bake for 20-30 minutes until golden brown. Serve with Mexican Sour Cream, Salsa, Cilantro, and a squeeze of lime. Enjoy.