Start by dicing your potatoes into small cubes and chopping the onion. Mince the garlic cloves to release their aromatic essence.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once hot, add the ground beef, breaking it apart and cooking until browned (about 5-7 minutes). Drain any excess fat if needed for a healthier option.

Toss in the chopped onions and minced garlic, cooking until the onions become translucent, about 3-4 minutes.

Carefully add the diced potatoes to the skillet, stirring well to combine all the flavors.

Pour in the can of diced tomatoes, followed by chili powder, cumin, salt, and pepper. Stir everything together to coat the potatoes evenly with the spices.

Cover the skillet and let the mixture cook on low heat for about 15-20 minutes, or until the potatoes are fork-tender. Stir occasionally to prevent sticking.

Once everything is cooked through, garnish with fresh cilantro and serve hot.