Cook the Beef: In a skillet over medium heat, cook 1 lb of ground beef and 1 diced small onion until the beef is browned and the onion is soft. Drain any excess fat.

Season the Beef: Stir in 1 teaspoon garlic powder, 1 teaspoon cumin, 1 teaspoon chili powder, and salt and pepper to taste. Cook for another 2-3 minutes until the spices are well incorporated.

Assemble Chimichangas: Lay out 4 large flour tortillas. Divide the beef mixture evenly among the tortillas, placing it in the center of each. Sprinkle 1/4 cup of shredded cheddar cheese on top of the beef on each tortilla.

Fold Tortillas: Fold the sides of each tortilla in, then roll it up tightly to enclose the filling.

Heat Oil: Heat vegetable oil in a large skillet over medium heat until hot.

Fry Chimichangas: Carefully place the chimichangas seam-side down in the hot oil. Fry for 2-3 minutes on each side, or until golden brown and crispy.

Drain and Serve: Remove the chimichangas from the oil and drain on paper towels. Serve hot with optional toppings like sour cream, guacamole, and salsa.