In a large skillet over medium heat, brown the ground beef and diced onion until no longer pink, about 5-7 minutes. Drain excess grease, then stir in minced garlic, taco seasoning, and salsa. Simmer for 2-3 minutes.

Take a warm tortilla and lay it flat. Spread refried beans in the center, add ¼ cup of the filling, and sprinkle with shredded cheese. Fold sides tightly and roll up.

For frying, heat oil in a skillet to 350°F (175°C). Fry chimichangas seam-side down for 2-3 minutes per side until golden brown. For baking, preheat oven to 400°F (200°C), arrange chimichangas on a greased sheet, brush with oil, and bake for 20-25 minutes.

Let the chimichangas cool for a few minutes on a paper towel-lined plate. Serve them with sour cream, guacamole, or pico de gallo.