In a large skillet, heat over medium heat and add the ground beef and finely diced onion. Cook for about 5-7 minutes or until the beef is browned and the onion is translucent. Drain any excess grease, then stir in the minced garlic, taco seasoning, and salsa. Let it simmer for 2-3 minutes until the mixture thickens and is fragrant.

Take a warm, 10-inch flour tortilla and lay it flat on a clean surface. Spoon a layer of refried beans onto the center, followed by a generous portion of the beef mixture and a sprinkle of shredded cheese. Fold the sides of the tortilla in and then roll it up tightly from the bottom, ensuring the filling is secure. Repeat this with the remaining tortillas.

In another skillet, heat vegetable oil to 350°F (175°C) over medium-high heat. Carefully place the chimichangas seam-side down in the hot oil, frying in batches to avoid overcrowding. Fry for 2-3 minutes or until they are golden brown and crispy, then flip them and fry for another 2-3 minutes on the other side.

For a healthier option, preheat your oven to 400°F (200°C). Place the assembled chimichangas seam-side down on a greased baking tray. Brush the tops lightly with vegetable oil for a crispy finish. Bake for 20-25 minutes or until golden brown and crispy, flipping them halfway through.

Once cooked, let the chimichangas cool for a minute. Serve hot with toppings like sour cream, guacamole, pico de gallo, or fresh lettuce.