Beef and Cheese Chimichangas

Brown the beef and onion: In a large skillet over medium-high heat, cook the ground beef and diced onion, breaking apart the beef, until fully browned and the onion is soft, about 5–6 minutes. Drain off excess fat if needed.
Add garlic and spices: Stir in the minced garlic, chili powder, cumin, and oregano. Cook for 30 seconds, stirring, until fragrant.
Add diced tomatoes: Stir in the canned diced tomatoes with green chilies. Simmer for 2–3 minutes, until most of the liquid evaporates and the mixture is thick.
Mix in refried beans: Add the refried beans and stir until combined and everything is creamy. Remove from heat and let the filling cool slightly.
Warm the tortillas: If needed, microwave the tortillas for 15 seconds wrapped in a damp towel to make them more pliable.
Assemble chimichangas: Place about 1/3 cup of the filling on the lower third of each tortilla. Top with shredded cheddar cheese. Fold the tortilla over the filling, then fold in the sides and continue rolling tightly like a burrito. Secure with a toothpick if needed.
Fry the chimichangas: Fill a deep skillet or Dutch oven with 2 inches of oil and heat to 350°F (175°C). Fry chimichangas seam-side down, 2–3 at a time, for about 2–3 minutes per side or until golden brown. Transfer to a paper towel-lined plate.
Serve: Remove toothpicks, serve warm with toppings like sour cream, guacamole, salsa, or shredded lettuce, as desired.