Pour 2-3 tablespoons of olive or avocado oil into a non-stick pan and bring it to medium heat. Introduce the diced potatoes. Aim for crispy edges but tender insides—covering the pan helps to quicken the process. Once done, transfer these beauties to a paper towel-lined plate. Let 'em chill.

Switch gears and focus on another skillet. Crank it up to medium-high heat, toss in the ground beef, and let the seasoning magic begin—salt, pepper, garlic powder, cumin, and a pinch of crushed oregano. Cook until the meat boasts a sumptuous brown, around 8-10 minutes.

Fold in minced garlic and chopped onions to the skillet, stirring for an additional 3-4 minutes.

Whisk tomatoes, serranos, and that quarter cup of water into a blender. Hit 'high' and blend until it transforms into liquid velvet. Drizzle this concoction into your meaty mixture and bring to a gentle boil.

Fold in those reserved potatoes. Stir diligently. Take a taste test, adjust seasonings if needed, and let it all simmer. You're aiming for a sauce that thickens yet sings, about 7-10 more minutes. Then, remove from heat.