In a large skillet over medium heat, brown the ground beef alongside the finely diced onion for about 5-7 minutes, or until fully cooked.

Add minced garlic, taco seasoning, and salsa to the beef mixture. Stir well and let it simmer for 3-4 minutes.

Lay out the tortillas and spread a layer of refried beans down the center of each.

Spoon the beef mixture on top and sprinkle shredded cheese over the filling. Fold the sides in and roll tightly.

For baking, preheat oven to 400°F (200°C), brush chimichangas with oil, and bake for 18-20 minutes until golden.

For frying, heat oil and fry each chimichanga for 3-4 minutes per side until crispy.

Let the chimichangas cool slightly before serving with toppings like sour cream or guacamole.