Heat a skillet over medium heat. Add the ground beef and cook until browned, draining any excess fat.

Add minced garlic and cumin to the skillet, seasoning with salt and pepper. Sauté for another couple of minutes.

Warm the corn tortillas slightly in a separate pan or microwave to make them pliable.

Place a generous spoonful of the beef mixture and a bit of cheese onto each tortilla and roll them up tightly.

Heat oil in a frying pan over medium heat. Fry the taquitos in batches until golden brown and crispy, about 3-4 minutes per side.

Remove from oil and drain on paper towels.