Beef Taquitos

2 tbsp rice bran oil, divided
1 onion, fine chopped
1 clove garlic, minced
450 g ground beef
1 cup salsa
2 tsp chilli powder
½ tsp SIDS SALT & PEPPER
10 (10 cm) flour tortillas
½ cup cheddar, grated
SIDS TAMARILLO SAUCE for dipping

Preheat the oven to 200°C.
Heat the oil in a large frypan over medium heat. Add the onion and garlic and cook for 3 minutes, stirring often. Add the beef and use a wooden spoon or a spatula to break it up while it cooks, until it is no longer red, about 3 minutes. Stir in ½ cup of the salsa, chilli powder and SIDS SALT & PEPPER. Cook the mixture over low heat, stirring occasionally, for 10 minutes.
Place the tortillas on a plate and cover them with damp paper towels. Microwave them until warm and pliable, about 45 seconds. Top each tortilla with ¼ cup of the beef mixture, spreading it to 2 cm from the edges. Sprinkle cheese evenly over the beef.
Roll up the tortillas and place them on a foil-lined baking sheet with the seam sides down. Brush the taquitos lightly with oil, then bake them until the filling is heated through and the tortillas are lightly browned, about 8-12 minutes. Serve them hot with a ramekin of SIDS TAMARILLO SAUCE.
History: The taquito or small taco was referred to in the 1917 Preliminary Glossary of New Mexico Spanish, with the word noted as a "Mexicanism" used in New Mexico. The modern definition of a taquito as a rolled-tortilla dish was given in 1929 in a book of stories of Mexican people in the United States aimed at a youth audience, where the dish was noted as a particularly popular offering of railroad station vendors. In San Diego, what would become El Indio Mexican Restaurant began selling taquitos during World War II, when tortilla factory owner Ralph Pesqueria, Sr., was asked by workers at the Consolidated Aircraft Company factory across the street for a portable lunch item. Pesqueria, who used a recipe developed by his Mexican grandmother, has claimed credit for introducing the word "taquito" for the dish.