In a large skillet, heat a splash of oil over medium heat. Add the ground beef and chopped onion, cooking until the beef is browned and the onion is soft, about 5-7 minutes. Drain excess grease, then stir in minced garlic, taco seasoning, and salsa. Let the mixture simmer for 2-3 minutes.

While the filling simmers, warm your flour tortillas in a microwave or on a skillet. Place a warm tortilla on a flat surface, and spread a spoonful of refried beans in the center.

To assemble, fold in the sides of the tortilla, then roll it tightly from the bottom up to secure the filling. Repeat this for the remaining tortillas.

For frying, heat vegetable oil in a skillet to 350°F (175°C). Carefully add the chimichangas seam-side down, frying for 2-3 minutes on each side until golden brown. For baking, preheat oven to 400°F (200°C) and bake for 20-25 minutes until crisp.

Let the chimichangas rest for a few minutes before serving. Serve with sour cream, guacamole, or salsa.