In a large skillet over medium heat, brown the ground beef, stirring frequently for about 5-7 minutes until no pink remains. Add onion and bell pepper, cooking until softened. Drain excess fat, leaving about 1 tablespoon for flavor. Stir in garlic, chili powder, cumin, salt, and pepper, and cook for an additional 30 seconds before folding in the shredded cheddar cheese until melted.

Take a burrito-sized tortilla and place about ½ cup of the beef filling in the center. Fold the bottom edge up, tuck in the sides, and roll tightly to encase the filling. Seal edges with water if necessary.

Heat enough oil in a deep skillet to reach 375°F. Carefully place 2-3 wrapped chimichangas into the hot oil, frying for approximately 2 minutes per side or until golden brown. Use tongs to flip them to ensure even crispiness. Transfer to a paper towel-lined plate to absorb excess oil.

Serve the fried chimichangas with pico de gallo, a dollop of crema, and lime wedges. Enjoy!