In a small bowl, whisk together chili powder, cumin, paprika, oregano, salt, black pepper, onion powder, and cayenne pepper (if using). Set aside. Pro tip: Making the spice blend first prevents burning while you're cooking the meat

Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon or spatula as it cooks. Continue cooking for 5-7 minutes until the meat is browned and no longer pink. Pro tip: Don't overcrowd the pan - this ensures proper browning rather than steaming

Drain excess fat from the pan, leaving about 1 tablespoon for flavor. Pro tip: Too much fat makes the tacos greasy, but a little adds richness

Add the diced onion to the pan with the browned beef. Cook for 3-4 minutes until the onion is softened and translucent.

Add minced garlic and cook for another 30 seconds until fragrant, stirring constantly to prevent burning. Pro tip: Garlic burns quickly, so keep it moving in the pan

Stir in the tomato paste and cook for 1 minute to develop deeper flavor. Pro tip: Cooking tomato paste removes the raw taste and adds richness

Add the prepared taco seasoning blend and stir to coat all the meat evenly. Cook for 1 minute until fragrant.

Pour in the beef broth and bring to a simmer. Reduce heat to medium-low and cook for 5-8 minutes, stirring occasionally, until most of the liquid has evaporated and the mixture has thickened. Pro tip: The liquid helps distribute flavors and creates that signature restaurant texture

Taste and adjust seasoning with additional salt, pepper, or spices as needed. Remove from heat and let rest for 2-3 minutes before serving. Pro tip: The flavors continue to meld during the resting time