Heat a skillet (preferably nonstick) over high heat. When hot, place meat in 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.
Add onion and garlic and cook, stirring occasionally, until the onion is soft, about 2 -3 minutes.
Add paprika, cumin, oregano, cayenne pepper, tomato paste and beef broth. Mix until everything is well combined.
Reduce heat to medium-low, cover the skillet and cook for 5 -8 minutes, or until most of the liquid is evaporated. Taste and add more salt if necessary.
Garnish with chopped cilantro, if desired, and use to fill tacos, burritos, quesadillas, tostadas, empanadas, etc.