In a skillet over medium heat, cook the ground beef, onion, and garlic until the beef is browned and the onion is soft. Drain any excess fat.
Stir in cumin, chili powder, salt, and pepper, and cook for another 2 minutes.
Remove from heat and let the mixture cool slightly. Then mix in the cheddar and Monterey Jack cheeses.
Spoon about 1/6 of the beef and cheese mixture onto the center of each tortilla. Fold the sides of the tortilla in, then roll up from the bottom to enclose the filling completely.
Heat a large amount of vegetable oil in a deep skillet over medium-high heat. Fry the chimichangas until golden brown on all sides, turning as needed. Drain on paper towels.
Serve hot with salsa, sour cream, and guacamole on the side.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes | Kcal: 650 kcal | Servings: 6
