In a skillet, over medium to medium high heat, brown your meat and veggies. Add your seasoning. I used low-fat meat, so I didn't have any grease.
Place a tortilla on your counter and add as much meat as you think the tortilla will hold without busting open.
Top with desired amount of cheese.
Tuck the ends over the cheese/meat, stretch the tortilla that's closest to you over the cheese/meat and then roll/flip the filled tortilla over so the chimichanga is seam side down. In a skillet over medium heat place a little oil (just cover the bottom). When it is hot, place your chimichangas carefully in the oil and brown on each side. I have no pictures because I was moving too fast to take any.
Serve with desired toppings and sides.