1. Center a rack in oven and heat to 425 degrees. Coat a baking sheet with cooking spray and set aside.
2. Crumble beef into a large nonstick skillet and season with salt and pepper. Place over medium-high and cook, stirring to break up meat, until liquid evaporates and beef begins to brown, 10 to 12 minutes. Stir in slaw, scallions, and chipotle rub and cook, stirring frequently, 2 more minutes; remove from heat and stir in salsa, then season with salt and pepper to taste.
3. Wrap tortillas in a damp paper towel and microwave until warm and softened, 30 to 60 seconds. Working with one tortilla at a time, spoon 1/4 cup beef mixture down the center, then sprinkle with 1 tablespoon cheese. Tightly roll into a cylinder and place seam side down on prepared baking sheet. Repeat with remaining tortillas, filling, and cheese to make 12 taquitos.
4. Coat tops and sides of taquitos with cooking spray, then bake until crisp, 12 to 14 minutes. Serve with lettuce, yogurt, salsa, scallions, and lime wedges.
Source: Hannaford fresh Magazine, January-February 2021