Brown the Beef: Heat a large skillet over medium-high heat. Add the ground beef, breaking it apart. Season with salt and pepper, cooking for 5-7 minutes until browned. Mince garlic and measure heavy cream.

Add Garlic: Once browned, drain excess grease. Stir in minced garlic and cook for about 30 seconds until fragrant.

Create the Creamy Mixture: Pour heavy cream into the skillet, scraping up browned bits. Sprinkle in Italian seasoning and simmer for 2 minutes until thick.

Melt the Cheese and Add Spinach: Stir in Parmesan until melted. Fold in spinach and let it wilt.

Prepare the Tortillas: Warm tortillas in a dry skillet for about 30 seconds on each side until pliable. Spoon about 2 tablespoons of filling onto each tortilla.

Roll the Taquitos: Roll tortillas tightly around filling, securing with a toothpick if needed. Arrange on a plate.

Fry the Taquitos: Heat oil in a pot to 350°F. Fry taquitos for 2-3 minutes per side until golden brown and crispy.

Drain and Serve: Remove taquitos and drain on a wire rack or paper towels. Serve immediately with dips like sour cream, guacamole, or salsa.