Add the beans to a pot with 4 cups of water. Bring to a boil, then reduce heat, cover, and cook for about 2 hours or until tender.

Heat a skillet over medium heat and add the bacon grease. Once melted, add the onion and jalapeño and cook for about 10 minutes, stirring occasionally. Season lightly with salt. Add the garlic and cook for 1 minute.

Using a slotted spoon, add the cooked beans to the skillet and mash until thick. Season with salt to taste.

In another skillet, cook the ground beef over medium heat for 10–15 minutes, breaking it up as it cooks, until the liquid evaporates and the fat begins to render.

Add the salt, black pepper, onion powder, garlic powder, and smoked paprika. Stir well.

Add the mashed beans to the ground beef and mix until fully combined. Cover and set aside.

Warm the tortillas in a skillet for 5–10 seconds per side until soft and pliable. Keep them covered in a clean towel.

Add a small amount of filling to each tortilla, roll tightly, and set aside.

Heat enough oil for frying in a skillet over medium heat. Fry 4–5 taquitos at a time for 2–3 minutes, flipping halfway through, until golden and crispy.

Transfer to a paper towel-lined plate and repeat with the remaining taquitos.

Serve with salsa, crema, or guacamole and enjoy!