In a skillet over medium heat, add the ground beef. Cook until browned, about 5 minutes.

Stir in the diced onion and minced garlic. Cook for another 3 minutes until translucent.

Add cumin and smoked paprika to the mixture. Stir well to combine.

Lay each tortilla flat, spoon about two tablespoons of beef mixture in the center, and sprinkle with cheddar cheese. Fold sides in and roll tightly.

Heat vegetable oil in a skillet over medium-high heat. Fry the chimichangas seam-side down for about 3 minutes on each side.

Remove from skillet, let drain on paper towels, and serve immediately.