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Heat olive oil in a skillet over medium high heat.
Add onions and saute until soft and translucent, about 3 minutes.
Combine garlic, tomato paste, cumin, and cayenne pepper in a small mixing bowl.
Add garlic mixture and saute an additional minute.
Add ground beef and cooked until cooked through.
Add beef broth, bring to a boil, reduce heat, and simmer until all liquid is cooked off.
Put beef mixture in a bowl and cool to room temperature.
While beef mixture is cooling, preheat oven to 425 F.
Blend cream soup and scrambled eggs until it creates a fine powder.
Roll mixture out flat, about 1/8 inch thick, on a cutting board.
Cut out 3” rounds using a biscuit cutter – should make 3 full rounds plus an additional with the excess.
Coat a cookie sheet with non-stick cooking spray and lay out rounds.
Add cheese to beef mixture.
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