In a large skillet over medium heat, brown 1 pound of ground beef until it’s fully cooked, about 5 to 7 minutes. Add one finely chopped onion and two minced garlic cloves, cooking another 5 minutes until softened. Stir in 1 teaspoon each of ground cumin and chili powder, along with ½ teaspoon smoked paprika and ½ teaspoon salt, cooking for an additional minute. Pour in ½ cup of tomato sauce and simmer until thickened, about 5 minutes. Remove from heat and mix in 2 cups of shredded cheese.

While the beef filling cools slightly, warm 8 large flour tortillas in the microwave for 10 to 15 seconds to make them pliable. Place about ⅓ cup of beef and cheese filling in the center of each tortilla. Fold both sides over the filling, then roll it tightly from the bottom up, ensuring the seam is on the underside to hold it together.

In a large, deep frying pan, heat vegetable oil to 350°F (175°C). Carefully place the chimichangas seam-side down into the hot oil, frying them in batches to avoid overcrowding. Cook each side for 3 to 4 minutes until they are golden brown and crispy. Use tongs to turn them as necessary.

Once all your Cheesy Beef Chimichangas are cooked and drained, transfer them to a serving platter. Top with shredded lettuce, diced tomatoes, and your choice of sour cream, guacamole, or salsa.