Cook the Beef Filling:
In a skillet over medium heat, cook ground beef, onion, and garlic until beef is browned and onion is soft. Drain excess fat.
Add chili powder, cumin, salt, and pepper. Stir to combine and cook for another 2 minutes. Remove from heat.

Assemble Chimichangas:
Warm tortillas slightly to make them pliable. Spoon about 1/4 of the beef mixture in the center of each tortilla. Sprinkle cheese over the beef. Fold in the sides, then roll tightly to enclose the filling.

Fry Chimichangas:
Heat about 1 inch of vegetable oil in a deep skillet or pan over medium-high heat. Carefully place chimichangas seam-side down in hot oil. Fry until golden brown and crispy, about 3-4 minutes per side. Use tongs to turn carefully.

Drain:
Remove and drain on paper towels.

Serve:
Serve hot with salsa or enchilada sauce and your favorite toppings like sour cream, guacamole, and cilantro.

Enjoy these crispy, cheesy, beef-filled chimichangas!