Heat a large pan over medium-high. Once hot add oil and beef. Cook beef until no longer pink, about 8 minutes. If a lot of fat has been rendered, drain off nearly all of it.

Reduce heat to medium low and add onion and cook until onion is beginning to soften, about 3 minutes.

Add tomato paste, spices and cornstarch and stir until fragrant, about 1 minute.

Add refried beans and the broth and scrape up any browned bits. Cook until the mixture has thickened up and the broth has reduced, about 5-7 minutes.