In a large skillet over medium heat, cook the ground beef until browned, breaking it apart with a spatula, about 5-7 minutes. Drain any excess fat.
Stir in the chili powder, cumin, garlic powder, onion powder, salt, and black pepper. Cook for an additional 2-3 minutes until the spices are fragrant.
Remove the skillet from heat and stir in the shredded cheddar cheese until melted and well combined.
In a separate skillet, heat about 1/4 inch of vegetable oil over medium heat.
While the oil is heating, warm the corn tortillas in the microwave for about 30 seconds to make them pliable.
Spoon about 2 tablespoons of the beef mixture onto one end of each tortilla. Roll tightly and secure with a toothpick if necessary.
Carefully place the rolled taquitos in the hot oil, seam side down, and fry until golden brown and crispy, about 2-3 minutes per side.
Remove the taquitos from the oil and drain on paper towels.
Serve hot with sour cream and salsa on the side.