In a skillet over medium heat, cook ground beef with onion until browned and fully cooked. Drain excess grease.
Add garlic, chili powder, cumin, paprika, salt, and pepper. Stir in salsa and simmer for 2–3 minutes until mixture thickens slightly. Remove from heat.
Lay out each tortilla. Spoon a portion of the beef mixture into the center and top with shredded cheddar cheese.
Fold in the sides and roll up burrito-style, securing tightly.
Heat ½ inch of vegetable oil in a deep skillet over medium-high heat.
Carefully fry each chimichanga seam-side down for 2–3 minutes per side, or until golden brown and crispy.
Drain on paper towels. Serve hot with optional toppings.
