Heat olive oil in a skillet over medium heat. Let the oil shimmer for about 1 minute.

Add diced yellow potatoes and cook until slightly tender, about 5-7 minutes.

Stir in chopped onion, jalapeno pepper, serrano pepper, and minced garlic, cooking until the onion is translucent, about 3-4 minutes.

Incorporate the ground beef into the skillet, breaking it apart as it cooks until browned, about 5-6 minutes.

Mix in chopped tomatoes, beef stock, paprika, Mexican oregano, cumin, salt, and pepper. Stir together for about 2 minutes.

Bring the mixture to a gentle simmer and cook until the potatoes are fully cooked, about 10-12 minutes.

Serve with cooked rice or warmed tortillas, garnishing with sliced peppers, chili flakes, fresh lime juice, and hot sauce.