1.5 pounds ground beef

2 medium potatoes, peeled and diced into ½-inch pieces

½ cup finely chopped onions

1 teaspoon salt

1 teaspoon black pepper

2 fresh Roma tomatoes

3 jalapeños, stems removed

1 serrano pepper, de-stemmed

2 garlic cloves

¼ cup water

1 teaspoon cooking oil

Optional toppings: chopped cilantro, lime wedges

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Heat 1 teaspoon of oil in a small frying pan over medium heat. Add the tomatoes, jalapeños, serrano pepper, and garlic, roasting until the skins are charred and fragrant.
Transfer the roasted ingredients to a food processor and blend until smooth or slightly chunky, depending on your preference. Set aside.
In a large saucepan over medium heat, cook the ground beef and onions with salt and black pepper, breaking up the meat as it browns. Cook until no pink remains.
Stir in the diced potatoes and pour in the roasted tomato mixture. Reduce heat to medium-low and cover the pan.
Simmer for 15–20 minutes, stirring occasionally, until the potatoes are tender and the sauce has thickened slightly.
Adjust seasoning to taste, and serve hot with rice, tortillas, or as a taco filling. Garnish with cilantro and a squeeze of lime if desired.

For a milder version, remove seeds from jalapeños and serrano before roasting.

Use ground turkey or chicken for a lighter version.

Add peas, carrots, or bell peppers for extra texture and color.

For a sweeter, traditional twist, stir in a handful of raisins or chopped green olives.

Simmer uncovered at the end if you prefer a thicker sauce.