Heat a large skillet over medium-high heat.
Add the ground beef to the skillet and cook, breaking it apart with a spatula, until it starts to brown, about 5 minutes.
Add the chopped onion and minced garlic to the skillet with the beef. Cook, stirring occasionally, until the onion is translucent and the beef is fully browned, about 5 minutes.
Drain any excess fat from the skillet.
Stir in the salt, black pepper, dried oregano, ground cumin, and smoked paprika until evenly distributed.
Add the tomato paste and beef broth to the skillet. Stir well to combine all ingredients.
Reduce the heat to medium-low and simmer the mixture for 5 minutes, stirring occasionally, until slightly thickened.
Remove the skillet from heat and allow the ground beef mixture to cool completely.
Divide the cooled ground beef mixture into freezer-safe containers or resealable freezer bags. Label with the date and contents.
Freeze for up to 3 months.
To use, thaw overnight in the refrigerator and reheat thoroughly before serving.