In a large skillet over medium heat, brown the ground beef for about 5-7 minutes until fully cooked. Drain excess fat and stir in spices, followed by shredded cheese. Cook for an additional 2-3 minutes until the cheese melts.

Take a tortilla and spoon about 1/3 cup of filling into the center. Fold the sides over the filling and roll tightly from the bottom up. Secure with a toothpick if needed.

In a deep frying pan, heat enough vegetable oil to cover the bottom by about 1 inch to around 350°F. Test with a small piece of tortilla.

Carefully add 2-3 chimichangas to the hot oil, frying for 2-3 minutes on each side until golden brown and crispy. Drain on paper towels.

Serve the chimichangas immediately with sides of sour cream, guacamole, and salsa. Enjoy!