Cook the Beef Filling:
In a skillet over medium heat, cook ground beef until browned. Drain excess fat.
Add onion and garlic; sauté until softened.
Stir in chili powder, cumin, smoked paprika, salt, and pepper. Cook for 2 more minutes. Remove from heat and stir in shredded cheddar cheese.

Assemble Chimichangas:
Place a large tortilla on a flat surface. Spoon about 1/2 cup beef mixture onto the center. Fold in sides and roll tightly to enclose filling. Repeat with remaining tortillas.

Fry Chimichangas:
Heat about 1 inch of vegetable oil in a deep skillet over medium-high heat.
Carefully place chimichangas seam-side down in hot oil. Fry for 3–4 minutes per side until golden brown and crispy. Drain on paper towels.

Serve:
Top with sour cream, salsa, guacamole, and cilantro if desired. Serve hot!