Preheat the oven to 375°F (190°C).

In a large skillet over medium heat, add the ground beef. Cook until browned, breaking it up with a spoon, about 5-7 minutes.

Add the diced onion and cook until softened, about 3-4 minutes. Stir in the minced garlic, chili powder, cumin, paprika, salt, and pepper. Cook for an additional 2 minutes.

Pour in the canned diced tomatoes with their juice and mix well. Allow the mixture to simmer for about 10 minutes until slightly thickened.

In a mixing bowl, combine half of the shredded cheese with the beef mixture, stirring until the cheese melts and blends well with the filling.

Lay one low-carb tortilla on a flat surface. Place a generous amount of beef filling in the center and roll it up. Repeat with the remaining tortillas and filling.

Spread a small amount of the remaining beef mixture on the bottom of a baking dish. Place the rolled tortillas seam-side down in the dish.

After all tortillas are placed, pour the remaining beef mixture over the top and sprinkle with the remaining shredded cheese.

Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 5 minutes, or until the cheese is bubbly and golden.

Once cooked, let it cool for 5 minutes before serving. Serve with a dollop of sour cream and garnish with fresh cilantro if desired.