Finely dice the onion and mince the garlic. Preheat the oven to 400°F (200°C) if baking.

Heat a large skillet over medium. Add the ground beef and diced onion. Cook, stirring and breaking up meat, until browned and the onion is softened (about 6–8 minutes).

Carefully drain excess grease from the pan. Return the meat to the skillet.

Stir in the minced garlic, taco seasoning, and salsa. Reduce heat and simmer 3–4 minutes until everything is well combined and slightly saucy. Remove from heat.

Lay a tortilla flat. Spread about 2 tbsp refried beans down the center. Top with a generous scoop of the beef mixture (about 1/3 cup) and a handful of shredded cheese. Fold in the sides, then roll tightly to seal like a burrito. Repeat with remaining tortillas.

Oven method (healthier): Place chimichangas seam-side down on a baking sheet. Lightly brush each with vegetable oil. Bake at 400°F (200°C) for 18–20 minutes, flipping once, until golden and crisp.

Skillet method (crispier): Heat 2–3 tbsp oil in a skillet over medium. Add chimichangas seam-side down. Cook 2–3 minutes per side until deep golden and crisp, turning carefully so they don’t tear. Transfer to a paper-towel-lined plate to drain briefly.

Let rest 1–2 minutes. Add toppings like sour cream, guacamole, shredded lettuce, salsa, or hot sauce, and serve warm.