Brown the beef and onion in a large skillet for 10 to 12 minutes until the beef reaches 160°F, then drain the fat.

Stir in the garlic, chili powder, cumin and paprika for 1 minute.

Transfer to a 6-quart crockpot and add the tomato sauce, pinto beans, broth and salt.

Cover and cook on low for 4 to 5 hours, then mash about half the beans into the beef and stir well.

Warm the tortillas and serve 1/2 cup filling across 2 tortillas per person.