In a large skillet over medium heat, cook the ground beef and diced onion until the meat is fully browned and the onion is tender. Drain any excess grease.

Stir in the minced garlic, taco seasoning, and salsa. Simmer for 3 to 4 minutes, stirring occasionally, until the liquid has reduced and the filling is cohesive rather than wet.

If the tortillas are stiff, wrap in a damp paper towel and microwave for 20 seconds until pliable.

Spread a spoonful of refried beans down the center of each tortilla. Top with a scoop of the beef mixture and a handful of shredded cheese. Fold in the sides, then roll up tightly from the bottom, keeping the sides tucked in.

Skillet method: Heat 2 to 3 tablespoons of vegetable oil over medium heat. Place chimichangas seam-side down and cook 2 to 3 minutes per side until deep golden and crisp on all surfaces. Oven method: Preheat oven to 400°F. Place seam-side down on a baking sheet, brush with oil or butter, and bake for 18 to 20 minutes, flipping halfway through.

Let the chimichangas rest for 2 minutes before serving. Top with sour cream, guacamole, shredded lettuce, and pico de gallo as desired.