In a skillet over medium heat, brown 1 pound of ground beef with 1 diced onion until cooked through. Drain excess grease, then stir in 2 cloves minced garlic, 1 packet taco seasoning, and ½ cup salsa. Simmer for 2-3 minutes.

On each large flour tortilla, spread a layer of refried beans (if using) and spoon some of the beef mixture on top. Sprinkle with shredded cheese, then fold in the sides and roll tightly to seal.

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

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

Let cool for a few minutes before serving. Top with sour cream, guacamole, or salsa to enhance the flavors.