In a large skillet over medium heat, add the ground beef and diced onion. Brown the beef for about 5–7 minutes until fully cooked, breaking it apart, and drain excess grease. Stir in minced garlic, taco seasoning, and salsa, then let it simmer for 2–3 minutes.

Warm the large flour tortillas in a dry skillet or microwave for about 10–15 seconds. Lay each tortilla flat on a clean surface.

Spread a spoonful of refried beans onto the center of each tortilla. Add a scoop of beef mixture followed by a sprinkle of shredded cheddar cheese. Fold the sides of the tortilla inward and roll it tightly from the bottom.

For frying, heat vegetable oil to 350°F. Carefully add the chimichangas seam-side down and fry for about 2–3 minutes until golden brown. For baking, preheat the oven to 400°F, place chimichangas on a baking sheet, and bake for 20–25 minutes.

Let the chimichangas rest for 2 minutes. Serve warm with toppings like sour cream, guacamole, or fresh salsa.