Roast tomatoes in the oven at 400 degrees for 10-15 minutes or roast on stove top in a pan with a drop of oil over medium heat for 10 minutes turning over every few minutes for even roasting (you can also roast the jalapeño or serrano pepper).Note: You can skip this whole step and just use raw tomatoes but I like the taste better when the tomatoes are roasted.

Add tomatoes, jalapeño or serrano pepper, onion, garlic, oregano and water or stock to a blender or chopper and blend until smooth.Set aside.

Step 2

In a skillet over medium heat, add 2-3 tablespoons of olive oil or vegetable oil. Add potatoes, cover and cook until fork tender and a little golden brown. Toss in between cooking to have even cooking.About 15 minutes.
Drain on paper towels.

While potatoes are cooking, use another skillet or saucepan and heat over medium heat. Add 1 tablespoon of oil and add onions and peppers until onions are translucent. Add garlic and cook for a minute.

Add ground beef to skillet and cook until beef is no longer pink.

Add potatoes, chopped tomatoes, sliced olives, cumin, cilantro, vinegar and half of the sazon packet to beef mixture. Sir and mix together. Add salt and pepper to taste.

Finally add tomato sauce from blender to beef mixture and mix well together.

Lower heat a little bit and cook for 15-20 minutes allowing flavors to blend well together.

Serve over white rice.Could sprinkle additional cilantro on top.

Enjoy!