Easy Mexican Picadillo

Cook the beef: Heat a large skillet over medium heat with 1 tablespoon of oil. Add ground beef and cook, breaking it up as it browns. Once mostly cooked, drain the grease, leaving about 1 tablespoon of fat in the pan. Set aside.
1 tablespoon cooking oil, 1 pounds ground beef
Sauté vegetables: Add diced onion, jalapeño, and potatoes to the skillet. Cook for about 3 minutes until the onion and pepper soften.
jalapeno, 2 cups potato, ½ cup onion diced
Add garlic and spices: Stir in garlic and seasonings, cooking for 30 seconds until fragrant.
3 cloves garlic, 1 teaspoons salt, ⅛ teaspoons ground black pepper, 1 teaspoons ground cumin, 1 teaspoon paprika, 2 teaspoon mexican oregano, ½ teaspoons ground coriander
Add liquids: Pour in tomato sauce and beef broth, bay leaf, then return the potatoes and beef to the skillet.
8 ounces tomato sauce, ¾ cup beef broth, 1 bay leaf
Simmer: Mix everything well, cover with a lid, and cook for 12 minutes, stirring occasionally.
Finish cooking: Remove the lid, stir in green peas, and continue cooking uncovered for 10 minutes, or until the potatoes are fork-tender and most of the liquid has evaporated.
½ cup green peas
Serve: Enjoy warm with flour tortillas and rice, garnished with cilantro and a squeeze of lime juice.