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

Lay out the warm tortillas. Spread refried beans down the center of each tortilla, then add a portion of the beef mixture. Top with shredded cheese. Fold the sides over the filling and roll tightly.

For frying, heat vegetable oil in a skillet over medium-high heat. Fry the chimichangas seam-side down until golden brown, about 2-3 minutes per side. For baking, preheat oven to 400°F, place seam-side down on a greased baking sheet, brush with oil, and bake for 20-25 minutes.

Allow chimichangas to cool slightly on a wire rack. Serve with toppings like sour cream or guacamole.