Preheat oven to 400 degrees F, line a large baking sheet with foil or spray with cooking spray and set aside.
Cook the venison in a skillet over medium-high heat, breaking up with a spatula, until browned.
Stir in the cream cheese, ranch dressing mix, onion and garlic powders, salt, BBQ sauce and beans until cream cheese is melted and all is well-combined.
Remove from heat and stir in the shredded cheese, until melted.
Working with one tortilla at a time, place a few spoonfuls of the mixture in the middle, and roll the taquito and place on the prepared baking sheet, seam side down. Repeat with remaining tortillas.
Bake for 15 minutes, or until lightly golden brown on top and edges.
While the taquitos are baking, make your dipping sauce. I like a 1:1 ratio of bbq to ranch, but you can adjust to your preference by adding a little more bbq sauce or ranch, a tablespoon at a time to reach your desired flavor.