In a large skillet over medium heat, add the ground beef and diced onion. Brown the beef for about 5–7 minutes, then mix in minced garlic, taco seasoning, and salsa. Let simmer for 2–3 minutes until thickened.

Lay out a flour tortilla on a clean surface. Spread refried beans in the center, add beef filling, then sprinkle shredded cheese. Fold sides of the tortilla inwards and roll tightly from the bottom.

For frying, heat 1 inch of vegetable oil in a deep skillet until it reaches 350°F (175°C). Fry chimichangas seam-side down for about 2–3 minutes per side until golden brown. For baking, preheat oven to 400°F (200°C), brush with oil, and bake for 20–25 minutes.

Allow chimichangas to cool on a paper towel-lined plate for about 2 minutes. Serve warm with toppings like sour cream or guacamole.