Place a large nonstick skillet over medium heat and add the lean ground beef. Break it apart immediately with a spatula or wooden spoon, working it into very fine crumbles. Cook for 6–8 minutes, stirring frequently, until the beef is fully browned with no pink remaining. If any excess fat releases, carefully drain it off so the filling stays thick and not greasy.

Reduce the heat to medium-low and stir in the tomato paste, making sure it coats the beef evenly. Pour in the broth a little at a time while stirring constantly so the mixture stays smooth. Sprinkle in the chili seasoning and mix well, scraping the bottom of the pan to release any browned bits. Let the chili simmer gently for 5–10 minutes, stirring occasionally, until it thickens into a rich, smooth, spoonable consistency.

In a small saucepan or microwave-safe bowl, gently melt the cheese over low heat or in short microwave intervals. Stir frequently so it melts evenly and becomes creamy without separating or clumping. Keep the cheese warm but not boiling, as overheating can make it grainy.

Warm the tortillas so they become soft and flexible. You can do this by heating them one at a time in a dry skillet for 20–30 seconds per side, or wrapping a stack in a damp paper towel and microwaving for 20–40 seconds. Warm tortillas are much easier to roll and less likely to tear.

Lay a warm tortilla flat on a clean surface. Spoon a generous line of chili down the center, keeping it slightly away from the edges so it doesn’t spill out. Drizzle or spoon warm melted cheese directly over the chili, spreading it evenly for that classic chili-cheese bite in every mouthful.

To roll the burrito, fold the left and right sides of the tortilla inward over the filling. Then, starting from the bottom, roll the tortilla up tightly while keeping the sides tucked in. The goal is a snug burrito that holds together without squeezing the filling out.

Serve the burritos immediately while hot and melty, or wrap them tightly in foil or parchment for meal prep. If storing, let them cool slightly before wrapping to prevent sogginess. They reheat well in a skillet, oven, or microwave, making them perfect for quick, high-protein meals throughout the week.