In a skillet over medium heat, brown the ground beef with the finely diced onion for about 5-7 minutes until no longer pink. Drain excess grease and add minced garlic, taco seasoning, and salsa. Simmer for 2-3 minutes.

Take a warm tortilla, spread refried beans down the center, layer beef mixture on top, and sprinkle with shredded cheese. Fold sides of the tortilla inwards and roll tightly from the bottom.

For frying, heat vegetable oil in a skillet over medium-high heat until it reaches 350°F. For baking, preheat oven to 400°F and line a baking sheet with parchment paper.

Fry chimichangas seam-side down for 2-3 minutes on each side until golden brown. For baking, brush with oil and place on baking sheet, baking for 20-25 minutes until golden.

Remove chimichangas from heat and let rest a few minutes. Garnish as desired and serve warm.