Heat olive oil in a large skillet over medium heat.
Add diced potatoes to the skillet and cook for 8-10 minutes, stirring occasionally, until tender and lightly browned.
Add chopped onion and minced garlic to the skillet with the potatoes and cook for 3-4 minutes until the onion is translucent.
Push the potato mixture to the side of the skillet and add the ground beef.
Cook the ground beef, breaking it up with a spoon, until browned and cooked through, about 6-7 minutes.
Stir the potatoes, onions, garlic, and beef together in the skillet.
Add ground cumin, chili powder, smoked paprika, black pepper, and salt. Stir to evenly coat the mixture with spices.
Pour in the beef broth and simmer for 3-4 minutes until the liquid reduces slightly and flavors meld.
Warm the flour tortillas in a dry skillet or microwave until pliable.
Divide the beef and potato mixture evenly among the tortillas, placing it in the center of each.
Sprinkle shredded cheddar cheese and chopped cilantro over the filling.
Add a dollop of plain Greek yogurt on top of the filling.
Fold in the sides of the tortilla and roll tightly to form burritos.
Serve immediately while warm.