Brown ground beef in a medium skillet over medium-high heat.

Drain any excess grease from the skillet.

Remove the browned beef from the skillet and set aside.

Add 2 tablespoons of oil to the skillet.

Add the chopped onion and minced garlic to the skillet.

Sauté the onion and garlic over medium heat until the onion becomes tender.

Return the browned ground beef to the skillet with the sautéed onion and garlic.

Stir in the diced tomatoes, salsa, chili powder, coriander, thyme, salt, cayenne pepper, and cumin.

Cook the mixture over medium-low heat, stirring occasionally, for 10 to 15 minutes, or until it has thickened.

Remove the skillet from the heat.

Stir in the refried beans until well combined.

Heat 2 inches of oil in a deep fryer or large saucepan to 375°F (190°C). A wok can also be used.

Place about 1/6 of the beef and bean mixture on each of the flour tortillas.

Sprinkle about 2 tablespoons of shredded Jack cheese over the filling on each tortilla.

Fold the sides of the tortilla inward, then roll up tightly to form a chimichanga.

Carefully place the chimichangas in the hot oil and fry until golden brown and crispy, about 2-3 minutes per side.

Remove the fried chimichangas from the oil and place them on a paper towel-lined plate to drain excess oil.

Serve immediately.