Heat a large cast iron skillet over medium-high heat. Add a drizzle of oil, then crumble in the ground beef. Cook for about 5-7 minutes until browned.

Drain any excess fat, then sprinkle taco seasoning and beef broth over the beef. Stir well and reduce heat to low, simmering for 3-5 minutes.

In a medium bowl, whisk together sour cream and lime juice until smooth. Finely dice the tomatoes and chop the cilantro.

Lay flour tortillas flat. Scoop a portion of the beef mixture into each tortilla, add cheese, creamy sauce, diced tomatoes, and cilantro. Fold and roll tightly.

Heat a clean skillet over medium heat. Toast the burritos seam-side down for 1-2 minutes until golden brown, then flip and repeat.