In a large frying pan, add the ground meat over medium-high heat and cook until browned and no pink is remaining.

In a small bowl, combine the black pepper, cumin, salt, garlic, chili, cornstarch, or arrowroot. Add to the browned meat and toast the spices for about 1 minute while mixing the seasoning into the meat. Add the 3 cups of water and simmer on low until meat sauce has thickened. Remove from the heat and set aside.

Add about one cup of oil to a large frying pan over medium-high heat until the temperature reaches 350˚F. Fry each tortilla until softened, about 30 seconds to 1 minute. Set aside on a plate. Once all tortillas have been cooked, add two tablespoons of cheese and one teaspoon of onion to each tortilla. Roll into a cigar shape. Set the rolled tortilla on a ½ cup of sauce bed in a large baking pan. Continue until all tortillas have been rolled and placed into the baking pan. Spread the remaining sauce over the tortillas. Cover with a layer of cheese and onion. Bake for 30 minutes at 350˚F. Remove from the oven and allow to cool for 10 minutes before serving.‍