1. Brown the ground beef in a large skillet over medium high heat, breaking it up with a spatula as it cooks until no pink remains.

2. Spoon off most of the excess grease from the skillet, leaving just a thin layer to keep the filling moist and flavorful.

3. Add the finely diced onion to the skillet and cook for 3 to 4 minutes, stirring often, until the onion softens and turns translucent.

4. Stir in the minced garlic and cook for about 30 seconds, just until fragrant, being careful not to let it brown.

5. Sprinkle the chili powder, ground cumin, smoked paprika, dried oregano, salt, black pepper, and crushed red pepper flakes over the beef mixture and stir well so all of the meat is evenly coated in spices.

6. Pour in the tomato sauce and beef broth or water, then add the tomato paste and stir until everything is well combined.

7. Bring the mixture to a gentle simmer and cook for 5 to 7 minutes, stirring occasionally, until slightly thickened but still nice and saucy.

8. Taste the filling and adjust the seasoning if needed, then stir in the lime juice if you like a brighter flavor.

9. Remove the skillet from the heat and let the beef mixture cool for 5 to 10 minutes so it is easier to roll inside the tortillas.

10. While the filling cools, warm the flour tortillas by wrapping them in foil and placing them in a low oven or microwaving them stacked and covered with a damp paper towel for 20 to 30 seconds.

11. Lay one warm tortilla on a clean work surface and sprinkle a line of shredded cheese blend down the center, leaving a couple of inches at both ends.

12. Spoon a generous portion of the beef mixture over the cheese, then top with another light sprinkle of cheese so it will melt through the filling.

13. Fold the left and right sides of the tortilla in toward the center, then roll the tortilla up tightly from the bottom to form a compact chimichanga with the seam on the bottom.

14. Repeat the filling and rolling process with the remaining tortillas, beef mixture, and cheese until all chimichangas are assembled.

15. Pour the vegetable oil into a large deep skillet to a depth of about 1/4 inch and heat over medium to medium high heat until the oil shimmers and a small piece of tortilla sizzles on contact.

16. Carefully place a few chimichangas seam side down in the hot oil, being sure not to crowd the pan so they brown evenly.

17. Fry each chimichanga for 2 to 3 minutes per side, turning with tongs, until all sides are deep golden brown and crisp.

18. Transfer the fried chimichangas to a paper towel lined plate or wire rack to drain while you cook the remaining batch.

19. Serve the hot chimichangas on plates and top or garnish with sour cream, salsa, shredded lettuce, diced tomatoes, and chopped cilantro.

20. Enjoy immediately while the tortillas are crisp and the cheese inside is hot and melty.