1Place tomatoes, 1/4 cup of the onion, jalapeño and garlic in blender container. Cover. Blend on high until smooth. Set aside.
2Heat oil in large deep skillet on medium heat. Add remaining 1/2 cup onion; cook and stir 3 minutes until softened. Add ground beef; cook and stir 7 minutes until browned. Stir in tomato mixture, potatoes, carrots, salt, cumin and cinnamon. Reduce heat to medium-low; cover and simmer 25 minutes, stirring occasionally.
3Stir in raisins and 1/4 cup of the sliced almonds. Cook 5 minutes longer. Serve with warm tortillas or steamed white rice, or use as a stuffing for peppers. Garnish with remaining sliced almonds.