• In a wide skillet set over medium heat, brown the ground beef together with the finely chopped onion. Cook until the meat is no longer pink and the onion has softened.
• Drain any rendered fat from the pan. Stir in the minced garlic, taco seasoning, and salsa. Let the mixture simmer for 3 to 4 minutes, stirring occasionally, until fully incorporated and thickened.
• To assemble, spoon a layer of refried beans along the center of each tortilla. Add a generous portion of the beef mixture on top, followed by a handful of shredded cheese.
• Fold the sides inward and roll each tortilla tightly to form a secure burrito shape.

For a Baked Version:

• Preheat your oven to 400°F (200°C). Arrange the chimichangas seam-side down on a baking tray. Lightly coat them with oil using a brush. Bake for 18 to 20 minutes, flipping halfway through, until golden and crisp.

For a Skillet Version:

• Warm 2 to 3 tablespoons of oil in a skillet over medium heat. Place the chimichangas seam-side down and fry each side for 2 to 3 minutes until evenly browned and crispy.
• Allow the chimichangas to rest for about 2 minutes after cooking.
• Serve warm, optionally garnished with toppings like sour cream, chopped lettuce, guacamole, or additional salsa.