In your Instant Pot, Brown meat until almost cooked through, then stir in cauliflower rice, sauce, and taco seasonings.

Add 1/4 cup of water and lock lid, setting for 1 minute manual pressure. After cook time, quick release. If taco meat needs thickening, then cook on sauté for a few minutes until the water evaporates. 

Brown meat until just about cooked through, then add in cauliflower rice. Saute for a few minutes until cauliflower is tender.

Stir in tomato sauce and taco seasonings and simmer for 5 minutes, adding in water if mixture is too thick.

Heat tortillas in a 400 degree oven for a few minutes.  Spray them with olive oil spray and heat on a baking sheet until soft and pliable.  Alternately, you can wrap 2-4 at a time in wet paper towels and warm in the microwave for 60 seconds. 

Working one by one, place 2-3 tablespoons of taco mixture on the top edge of the tortilla. Gently roll tortilla into a taquito shape, using a toothpick to hold them together. TIP:  do this while your tortillas are still very warm!  As the tortillas cool, they will break apart again!

Spray basket of your airfryer or mealthy crisp lid so shells don’t stick or cover with parchment.  

Spray shells with olive oil spray and sprinkle with salt.  Air fry in batches of 2-4 at a time on 390 (400 for Mealthy Crisp Lid) for a few minutes or until your taquito is crisp.

Repeat steps with remaining corn tortillas.

In your instant pot or in your skillet, melt butter over medium heat. Sprinkle in the flour and whisk together.

Slowly whisk in 1 1/2 cups of almond milk, and continue to whisk until the mixture comes to a boil and begins to thicken. Once thickened, remove sauce from heat and stir in cheddar cheese until fully melted, adding salt to taste. If you need to thin it out, add in some additional milk in 1/4 cup increments.

Add chopped jalapeños and chili powder to the cheese sauce to taste. 

Dip taquitos in cheese sauce and enjoy!