In a large skillet over medium heat, brown the ground beef for about 5-7 minutes until fully cooked, breaking it apart as it cooks. Stir in your choice of spices for 1-2 minutes until fragrant, then add the cheddar cheese, mixing until melted and bubbly.

Lay out the tortillas on a clean surface, and scoop about ⅓ cup of the beef and cheese filling into the center of each. Fold the sides over the filling, then roll tightly from the bottom up, sealing well.

In a deep skillet, pour in enough oil to fry the chimichangas and heat it to 350°F.

Carefully add the chimichangas to the hot oil, folded side down, and fry for about 4-5 minutes until golden brown. Flip and fry for an additional 3-4 minutes.

Serve hot, either on their own or with toppings like guacamole, salsa, and sour cream.