In a large skillet over medium heat, sauté onion and green pepper in olive oil for 5 to 7 minutes until onion is translucent. Add ground beef, breaking into pieces until it’s no longer pink in the middle. Drain excess grease if necessary, then continue cooking over medium heat while adding garlic, spices, and green chiles. Set aside.
Prep a smooth, dry surface. Lay out a tortilla and spoon about half a cup of beef mixture in the center. Fold the edge closest to you on top of the filling, then snugly roll it halfway up. Fold both sides inward toward the middle, then tightly wrap until closed. Set aside on a tray/plate and repeat with remaining tortillas.
In a large, deep skillet, heat canola or vegetable oil on medium-high to 365 F. Carefully lower a chimichanga into the hot oil, frying until the bottom side is golden brown, 1 to 2 minutes. Flip chimichanga, frying opposite side until golden brown. Remove from oil and place on paper towels to drain. Keeping the oil at a consistent 365 F, repeat with remaining chimichangas, being careful not to crowd the pan (which would lower the frying temperature and cause excess oil to be absorbed, preventing them from frying).
Serve immediately with guacamole, sour cream, and salsa toppings (optional). To reheat leftovers, use oven broiler and cook on each side for a minute or so.
Note: Find uncooked flour tortillas in the cheese or deli section of the grocery store. Pre-cooked tortillas will work too, with a less flaky result.
Per serving: 647 calories, 25 grams fat (7 grams saturated fat), 162 milligrams cholesterol, 262 milligrams sodium, 44 grams total carbohydrates, 7 grams fiber, 61 grams protein.
