In a large skillet over medium heat, cook ground beef and diced onion until the meat is browned and the onion is tender. Drain excess grease.

Stir in garlic, taco seasoning, and salsa. Simmer for 3–4 minutes until well combined.

Spread a spoonful of refried beans down the center of each tortilla.

Top with a generous scoop of the beef mixture and a handful of shredded cheese.

Fold in the sides and roll up tightly like a burrito.

For the oven method, preheat the oven to 400°F (200°C). Place chimichangas seam-side down on a baking sheet. Brush lightly with vegetable oil and bake for 18–20 minutes, flipping once, until golden and crispy.

For the skillet method, heat 2–3 tablespoons of oil in a skillet over medium heat. Place chimichangas seam-side down and cook 2–3 minutes per side until golden and crisp.

Remove from heat and let rest for 2 minutes before serving.

Add toppings such as sour cream, guacamole, lettuce, or salsa if desired.