In medium skillet, heat oil until shimmering. Using tongs, fry tortillas in hot oil until softened. Drain on paper toweling. Combine shredded beef with green chiles and green onions. Season to taste with salt and pepper.
Assemble taquitos by rolling about 1-2 Tablespoons of filling tightly into each tortilla. Secure with a toothpick and set on a tray.
If freezing, flash freeze until firm, but not so firm that you can't remove the toothpick. If the toothpick gets stuck, that's fine, but you won't be able to store them as compactly in your freezer container. Once frozen, pack into freezer containers and store in the freezer.
If baking right away, leave the toothpicks in, and pop into a preheated 475° oven. Bake for about 10-20 minutes, turning at least once.
If baking from frozen, place taquitos seam side down on tray and bake at 475° for up to 25 minutes. Check for crispness.
Remove toothpicks. Serve with sour cream, salsa, and guacamole.
Promptly store leftovers in an airtight container in the refrigerator, for up to 4 days.Nutritional values are approximate and based on 1 taquito.