For the potatoes - in the oven.

• Preheat your oven to 425°F (220°C) along with the sheet pan.
• Wash and chop your potatoes into into small square pieces (about 3/4 inch thick). You can also peel the potatoes if you want, but it's not mandatory.
• Add the oil and seasoning to a large bowl with the cubbed potatoes and toss very well to coat.
• Carefully remove the preheated baking sheet from the oven. Spread the potatoes on the pan in a single, even layer. Overcrowding equals steaming, not crisping. Optionally, you can use baking paper but the potatoes might not come out as crispy.
• Bake for 25 minutes, then mix the potatoes so they flip. Bake 15-20 minutes extra, or until edges are crispy and the middle is fork tender.

To make the potatoes in the Air Fryer, click here to follow the crispy air fryer potatoes tutorial.

For the beef:

• While the potatoes are roasting, add the ground beef in a large skillet and place it over medium-high heat.
• Cook the beef until browned and add the taco seasoning. Mix well and set to a side.

Assembly:

• Wash and chop the tomatoes and lettuce. Prep the rest of your toppings.
• Divide the potatoes and taco beef between 4 bowls or meal prep containers.
• Top each one to your bowls with your preferred toppings