Preheat your oven to 400°F (200°C). Line a baking sheet with foil and lightly mist it with cooking spray. Set aside.

In a small bowl, combine chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, sea salt, and black pepper. Set this seasoning mix aside.

Heat a nonstick skillet over medium heat. Add the ground beef and cook until browned, breaking it up with a wooden spoon. Once fully browned, drain off any excess grease. Stir in the seasoning mix and salsa. Transfer mixture to a bowl. Add shredded Pepper Jack cheese and stir to combine.

Warm half the tortillas by placing them between two damp paper towels and microwaving for 30‑60 seconds until flexible. Lay a tortilla on a clean surface. Spoon ~2 rounded tablespoons of beef mixture onto the bottom third of the tortilla. Roll tightly from the bottom, folding in the sides. Place rolled taquito seam‑side down on the prepared baking sheet. Repeat with the rest, warming tortillas in batches if needed. Once all are rolled, mist tops lightly with cooking spray.

Bake in the preheated oven for about 15 minutes, until the tortillas are golden brown and crispy. Let cool slightly before serving.