1. Preheat oven to 425°F. Line baking sheet with foil. Coat foil with 2 tablespoons oil. Chop cilantro (½ cup). Shred cheese (1 ½ cups).
2. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Place beef in pan; brown 4–5 minutes, stirring to crumble, until no pink remains and beef is 160°F.
3. Drain meat, then stir in taco seasoning and water; cook and stir 1–2 minutes until mixture thickens. Stir in salsa verde, cilantro, and shredded cheese; cook 1 minute or until cheese is melted, then remove from heat.
4. Scoop ¼ cup beef mixture onto lower third of each tortilla about 1 inch from edges. Roll up tortillas and arrange seam-side down 1 inch apart on baking sheet. Brush with remaining 2 tablespoons oil. Bake 8–12 minutes, flipping halfway through cook time, until edges start to brown and tortillas are crisp. Remove from oven and let cool slightly.
5. Spread lettuce shreds on serving platter. Arrange taquitos on top of lettuce; serve with pico de gallo and dressing for dipping.

Chef's Tip: Assemble taquitos and coat with cooking spray, then air-fry at 375°F for 6–8 minutes until desired crispiness.