Heat olive oil in a large skillet over medium heat.
Add diced onion to the skillet and sauté for 3-4 minutes until softened.
Add minced garlic and cook for 1 minute until fragrant.
Add ground beef to the skillet and cook, breaking it apart with a spatula, until browned and no longer pink, about 6-8 minutes.
Drain excess fat from the skillet if necessary.
Stir in salt, black pepper, paprika, dried oregano, and ground cumin, mixing well to evenly coat the beef.
Add diced tomatoes and beef broth to the skillet. Stir to combine.
Reduce heat to low and simmer for 5 minutes to allow flavors to meld.
Stir in frozen peas and cook for an additional 2 minutes until peas are heated through.
Sprinkle shredded cheddar cheese over the beef mixture, cover the skillet, and let it melt for 2 minutes.
Remove from heat and serve hot.