Cook the filling by heating oil in a skillet, adding onion, and cooking until translucent. Add ground beef and brown for 5-7 minutes. Drain excess grease, then stir in garlic, taco seasoning, and salsa for 3-4 minutes.

Assemble the chimichangas by warming tortillas in the microwave, spreading refried beans, adding the beef mixture, and topping with shredded cheese. Fold in sides and roll tightly.

Cook for the baked version by preheating the oven to 400°F (200°C), arranging chimichangas seam-side down on a greased baking sheet, brushing with oil, and baking for 18-20 minutes.

For frying, heat oil in a skillet, cooking seam-side down for 2-3 minutes or until golden.

Serve after letting chimichangas cool for 2 minutes with sour cream, guacamole, or salsa.