In a large skillet, brown the ground beef and diced onion over medium heat for about 5-7 minutes. Drain excess fat, stir in minced garlic, taco seasoning, and salsa. Simmer for 3-5 minutes, then cool.

Lay out tortillas, spread a thin layer of refried beans, spoon about 1/4 of the beef filling, and add shredded cheese. Fold sides and roll tightly.

For fried chimichangas, heat oil to 350°F, fry seam-side down for 2-3 minutes each side. For baked, preheat oven to 400°F, brush with oil, and bake for 20-25 minutes until crispy.

Let chimichangas rest for a couple of minutes, then serve warm with toppings like sour cream or guacamole.