Preheat oven to 400°F (200°C). Line a baking sheet with parchment (or use a rack).

Heat oil in a large skillet over medium-high. Sauté onion and bell pepper 3–4 minutes until softened. Add garlic and cook 30 seconds.

Add ground beef; brown thoroughly, breaking it up into small pieces. Cook until moisture mostly evaporates (6–8 minutes). Drain excess liquid if needed.

Lower heat to medium-low. Add chili powder, cumin, smoked paprika, salt, and pepper; stir to combine. Remove pan from heat and fold in cream cheese until melted and evenly mixed. Stir in cheddar until blended. If using salsa, fold in 2–4 tbsp now.

Warm almond flour tortillas slightly to make them pliable. Spoon ~⅓–½ cup filling into center of each tortilla. Fold sides in and roll tightly seam-side down; place on prepared sheet.

Brush each chimichanga with melted butter/olive oil. Bake 12–16 minutes, flip, then bake 6–8 more minutes until golden and crisp. (If using a rack, total bake time ≈ 18–20 minutes.)

Remove, let rest 1–2 minutes, garnish with cilantro and lime, and serve with avocado/sour cream/salsa.