In a large skillet, heat the olive oil over medium heat. Add the diced onion, bell pepper, and carrot. Sauté for about 5 minutes until the vegetables are softened.

Add the minced garlic and cook for an additional minute until fragrant.

Stir in the ground beef, breaking it apart with a spoon. Cook until browned, about 6-8 minutes. Drain excess fat if necessary.

Add the diced potatoes, diced tomatoes, raisins, olives, cumin, chili powder, salt, and black pepper. Stir well to combine.

Cover the skillet and reduce the heat to low. Let it simmer for about 20-25 minutes, or until the potatoes are tender. Stir occasionally to prevent sticking.

Once cooked, remove from heat and stir in the lime juice. Garnish with fresh cilantro before serving.