Heat the olive oil in a large Dutch oven or soup pot over medium-high heat. Once hot, add the ground beef and brown one side before breaking apart and fully cooking.

Once cooked, add the remaining ingredients, stirring everything together.

Bring up to a boil before reducing to a medium-low heat, covering, and simmering for 30-40 minutes until the potatoes are tender and the corn tortillas have mostly dissolved. Stir occasionally.

Salt and pepper to taste and serve with a dollop of fat free Greek yogurt or cotija cheese, fresh cilantro, and tortilla chips or cornbread.