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.
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.
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 8 - 10 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.