In a large skillet over medium-high heat, brown the ground beef, breaking it into very small crumbles until no pink remains.

Drain excess fat. Add taco seasoning and beef broth. Simmer for 3-5 minutes until the liquid reduces and the beef is well-coated and moist.

Whisk sour cream and lime juice together until smooth. Dice tomatoes and cilantro.

On each tortilla, layer beef, shredded cheddar, creamy white sauce, tomatoes, and cilantro. Fold and roll tightly.

Place burritos in a clean skillet over medium heat. Toast for 1-2 minutes per side until the tortilla is lightly browned and the cheese inside is glossy and melted.