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

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

Stir in the cumin, oregano, salt, and black pepper. Mix well to combine.

Add the tomato sauce and beef broth. Bring to a simmer and cook for about 15 minutes, stirring occasionally.

Add the peas and cook for an additional 5 minutes until heated through.

Remove from heat and garnish with fresh cilantro. Serve with lime wedges.