In a large skillet, brown the ground beef over medium heat. Drain excess grease.

Add the diced onion, bell pepper, and minced garlic to the skillet. Cook until the vegetables are soft, about 5 minutes.

Stir in the taco seasoning, salt, and pepper. Cook for an additional minute to allow the flavors to meld. Remove from heat and let cool slightly before adding cheese.

Warm the flour tortillas in a dry skillet for about 30 seconds on each side or until pliable.

Place a spoonful of the beef mixture in the center of each tortilla. Top with shredded cheese.

Fold the sides inward and then roll tightly from the bottom up, securing the filling inside.

In a deep skillet, heat oil over medium-high heat. Carefully place the chimichangas seam side down in the hot oil.

Fry until golden-brown, about 3-4 minutes per side. Remove and let drain on paper towels.

Serve hot with your choice of toppings such as salsa, guacamole, or sour cream.