In a large skillet over medium heat, brown the ground beef along with the finely diced onion for about 5-7 minutes until the meat is no longer pink.

Drain any excess grease, then stir in minced garlic, taco seasoning, and salsa. Let it simmer for 2-3 minutes.

Warm the flour tortillas in a microwave for about 20 seconds. Place a spoonful of refried beans down the center of each tortilla.

Follow with a scoop of the beef mixture and a handful of shredded cheese. Fold in the sides and roll up tightly like a burrito.

Heat vegetable oil in a large skillet to 350°F (175°C). Fry each chimichanga seam-side down for 2-3 minutes until golden brown.

Alternatively, preheat the oven to 400°F (200°C), place the chimichangas seam-side down on a greased baking sheet, brush with oil, and bake for 20-25 minutes.

Once cooked, remove from heat and let them rest for a few minutes. Serve warm with sour cream, guacamole, or pico de gallo.