In a skillet over medium heat, cook the ground beef until browned. Drain excess fat and add the diced onions, cooking until they’re soft. Stir in minced garlic and taco seasoning, cooking for another minute until fragrant.

If including refried beans, spread them over the tortilla before filling. Then, take a generous amount of the beef mixture and place it in the center of each flour tortilla. Sprinkle cheese on top of the beef.

Fold in the sides of the tortilla and then roll it from the bottom up, securing the filling inside. Make sure it’s tightly rolled.

If frying: Heat oil in a deep pan over medium-high heat. Place the chimichangas seam-side down and fry until golden brown on all sides (around 3-4 minutes per side).

If baking: Preheat your oven to 400°F, place the chimichangas seam-side down on a greased baking sheet, and spray the tops lightly with oil. Bake for about 20 minutes or until golden and crisp.

Let cool slightly, then slice in half and serve them warm with salsa, sour cream, and guacamole. Enjoy the cheesy goodness!