Heat the oven to 425°F. Line a baking sheet with parchment paper or lightly grease it.

Cook the ground beef and onion in a large skillet over medium-high heat for about 6–8 minutes, breaking the beef into small pieces until it is no longer pink. Add the garlic and cook for 30–60 seconds.

Drain excess fat from the skillet. Stir in the taco seasoning and chunky salsa, then cook for 1–2 minutes until the mixture thickens slightly.

Warm the tortillas briefly in the microwave under a damp paper towel so they become flexible and are less likely to crack.

Spread about 2 tablespoons of refried beans down the center of each tortilla. Add approximately 1/3 cup of beef filling and 1/4 cup shredded cheese.

Fold the left and right sides inward, then roll each tortilla tightly from the bottom into a sealed packet. Place each chimichanga seam-side down on the prepared baking sheet.

Brush the tops and sides with melted butter or vegetable oil. For extra browning, lightly spray the assembled chimichangas with cooking spray.

Bake for 15–20 minutes, turning once if desired, until the tortillas are crisp and golden and the cheese has melted. Serve immediately with your preferred toppings.