In a large skillet, brown the ground beef over medium heat, breaking it up as it cooks. Drain any excess fat if necessary.

Add Vegetables:

Stir in the chopped tomatoes, jalapeños, onion, and potatoes. Cook for 5-7 minutes until the vegetables start to soften.

Add Garlic and Seasonings:

Add the minced garlic, paprika, Mexican oregano, garlic powder, onion powder, cumin, black pepper, garlic salt, and chicken bouillon. Stir to combine.

Simmer:

Pour in 1 cup of water (or 1 1/2 cups for more sauce). Stir everything together and bring it to a simmer. Cover and cook on low heat for about 15-20 minutes, or until the potatoes are tender.

Finish with Cilantro:

Stir in the chopped cilantro and adjust seasonings to taste.

Serve:

Enjoy this versatile meat mixture on tostadas, sopes, tacos, burritos, gorditas, or simply eat it as is.

This dish is perfect when you’re in a hurry but want something flavorful and satisfying!