In a skillet over medium heat, cook the ground beef and diced onion until the beef is browned and the onion is soft, about 5-7 minutes. Drain any excess grease, then stir in minced garlic, taco seasoning, and salsa, simmering for 2-3 minutes until well combined.

Take a warm tortilla and spread a layer of refried beans down the center. Spoon in the beef filling, top with a generous amount of shredded cheese, then fold in the sides and roll tightly.

Heat vegetable oil in a deep skillet to 350°F (175°C). Carefully place the chimichangas seam-side down, frying for about 2-3 minutes on each side until golden brown and crispy.

Preheat your oven to 400°F (200°C). Place seam-side down on a greased baking sheet, brush with oil, and bake for 20-25 minutes until crispy.

Allow the chimichangas to cool briefly. Serve them warm with sides like sour cream, guacamole, salsa, or crisp lettuce.