Step 1

Heat a skillet (preferably nonstick) over high heat. When hot, add the meat to the skillet and cook, using a wooden spoon or heatproof spatula to break up the ground beef into equal-size pieces as it cooks, until no longer pink.

Step 2

Add onion and garlic and cook, occasionally stirring, until the onion is soft, about 2 -3 minutes. Lightly season with salt to taste; mix to combine. NOTE: I recommend not adding too much salt since the broth will add quite an amount of salt too.

Step 3

Add paprika, cumin, oregano, cayenne pepper, tomato paste, and beef broth. Mix until everything is well combined.

Step 4

Reduce heat to medium-low, cover the skillet and cook for 8 - 10 minutes, or until most of the liquid is evaporated. Taste and add more salt if necessary.

Step 5

Garnish with chopped cilantro, if desired, and use to fill tacos, burritos, quesadillas, tostadas, empanadas, etc.