Heat a large pan and add 1 Tbsp olive oil over medium heat.
Add 4 small potatoes, 1 small onion, 3 Tbsp jalapenos, and 2 cloves garlic. Cook down for about five minutes, be sure to not burn garlic.
Add in 1 pound ground beef and brown. Using the leanest beef will ensure you don't have to drain the meat from a large amount of grease.
Stir in remaining ingredients (2 medium Roma tomatoes,1 cup corn,¾ cup beef stock,1 Tbsp Adobo seasonings,½ Tbsp taco seasoning, and 1 Tbsp cilantro) except about a few tablespoons of tomatoes to be saved for garnish. Simmer over low-medium heat for 20 minutes. Make sure potatoes soften but are not mushy and turn into mashed potatoes.
Serve hot with rice or on a tortilla or plain. Garnish with fresh tomatoes and sprinkle with more cilantro.