Add the ground beef to a skillet over medium-high heat and cook until fully browned, then drain any excess liquid.

In the same skillet, add the refried beans, chopped onion, minced garlic, ½ cup of tomato sauce, chili powder, oregano, cumin, and salt and pepper to taste. Cook for an additional 5 minutes over medium heat, stirring to combine all the ingredients well.

Warm the tortillas in the microwave until soft and pliable.

Pour about an inch of oil into the bottom of a deep skillet and heat over medium-high heat on the stove.

Spoon an even amount of the filling into the center of each of the 10 tortillas. Fold one end of each tortilla over the filling, tuck in the sides, and then roll it up tightly to form a packet. Secure each chimichanga closed with a toothpick.

Carefully place the filled chimichangas into the heated oil and fry until golden and crispy on both sides. This should take just a few minutes, so monitor closely.

Remove the chimichangas from the oil and drain excess grease by placing them on a paper towel-lined tray.

In a separate saucepan, combine the remaining tomato sauce, green chiles, and jalapeños. Heat over medium heat until warmed through. Taste and adjust the seasoning with salt and pepper as needed.

Pour the sauce over the finished chimichangas, top with shredded cheese, and serve.