In a large skillet over medium heat, add ground beef and chopped onion. Cook until beef is browned and onion is translucent, about 6–8 minutes. Drain excess grease, then stir in minced garlic, taco seasoning, and salsa. Simmer for 2–3 minutes until well combined.

Warm flour tortillas in a dry skillet or microwave for about 10 seconds to make them pliable.

Spoon refried beans onto the center of each tortilla, followed by beef mixture and shredded cheese. Fold sides over filling and roll tightly from the bottom up.

For frying, heat vegetable oil to 350°F (175°C). Place chimichangas seam-side down and fry for about 2–3 minutes per side until golden. For baking, preheat oven to 400°F (200°C), place seam-side down on greased baking sheet, brush with oil, and bake for 20–25 minutes.

Allow chimichangas to cool slightly before serving. Pair with sour cream, guacamole, or salsa.