Preheat oven to 425°F (220°C). Line a large baking sheet with parchment for easy cleanup.
Heat a skillet over medium-high. Add ground beef and cook, breaking it up, until mostly browned, about 5–6 minutes. Drain excess fat if needed.
Add onion and cook until softened, 3–4 minutes. Stir in garlic and cook 30 seconds.
Stir in tomato paste, chili powder, cumin, smoked paprika, oregano, black pepper, and salt. Toast spices for 1 minute.
Pour in broth or water. Simmer until the liquid reduces and the mixture looks thick and moist, 3–5 minutes. Taste and adjust salt.
Remove from heat and let the filling cool 5 minutes. Stir in shredded cheese.
Wrap tortillas in a damp paper towel and microwave in batches for 30–45 seconds until soft and pliable.
Keep them wrapped as you work so they stay warm and flexible.
Brush the parchment lightly with oil. This helps the bottoms crisp.
Working one at a time, place 2–3 tablespoons of beef filling in a line along the lower third of a tortilla. Roll it up snugly.
Place seam-side down on the baking sheet. Repeat with remaining tortillas.
Brush tops and sides with a thin coat of oil. Don’t drench them—a light brush yields the best crunch.
Bake 12–15 minutes, flipping once halfway, until deep golden and crisp. If needed, add 2–3 minutes for extra crunch.
Let rest 2 minutes before serving. The shells crisp further as they cool slightly.
Top with fresh lime and cilantro for brightness.
Serve with a trio of dips: guacamole, salsa, and crema for the perfect bite.
Pair with a quick slaw or a simple black bean salad for a balanced plate.
