In a skillet over medium heat, add the ground beef and cook until browned, breaking it apart with a spatula.

Add the diced onion, garlic, bell pepper, carrot, and potato to the skillet. Sauté until the vegetables are softened, about 5-7 minutes.

Stir in the diced tomatoes, tomato paste, cumin, oregano, salt, and pepper. Mix well.

Pour in the beef broth and bring the mixture to a simmer. Reduce heat to low and cover. Cook for 20 minutes, stirring occasionally.

Add the peas in the last 5 minutes of cooking. Adjust seasoning if necessary.

Serve hot with rice or tortillas.