In a large skillet over medium heat, brown the ground beef until fully cooked, breaking it up with a wooden spoon, about 5-7 minutes.

Stir in the chopped onion and minced garlic. Cook until the onion is translucent, about 3-5 minutes.

Add the chili powder, cumin, salt, and pepper. Mix well and allow the spices to bloom for another 2 minutes. Remove the skillet from heat to cool slightly.

Lay a tortilla flat and spoon some of the beef mixture in the center. Top with a generous handful of shredded cheese. Fold the sides in and roll it up tightly.

Heat vegetable oil in a deep skillet over medium-high heat. Place the chimichanga seam side down in the oil and fry until golden brown, about 2-3 minutes per side.

Repeat with remaining chimichangas.

Once golden brown and crispy, remove them from the oil and place them on a plate lined with paper towels to absorb excess oil.

Serve with your favorite toppings, such as fresh guacamole, zesty salsa, and sour cream.