In a skillet over medium heat, cook 1 pound of ground beef until browned, about 5–7 minutes. Drain excess fat, then stir in spices like chili powder and cumin, cooking for an additional 2 minutes until fragrant. Mix in 1 cup of shredded cheese until melted to create a rich filling.

Warm 4 large flour tortillas in a pan or microwave for about 20 seconds to make them pliable. Spoon about ⅓ cup of the beef and cheese mixture onto the center of each tortilla. Fold the sides over the filling and roll it tightly from the bottom up.

In a deep, heavy-bottomed pan, pour in enough oil to cover the bottom by about an inch. Heat oil over medium-high heat to 350°F–375°F.

Gently place 2–3 assembled chimichangas into the hot oil, frying for about 3–4 minutes on each side or until golden brown and crispy.

Remove the chimichangas from the oil and let them drain on a plate lined with paper towels. Serve hot with your favorite toppings.