Dice your potatoes into small, uniform cubes and soak them in cold water for about 15 minutes.

Preheat your oven to 220°C (425°F).

Drain and pat the potatoes dry, then toss with olive oil, salt, and seasoning before spreading on a baking sheet.

Roast the potatoes for 30-35 minutes, turning halfway through, until golden brown and crispy.

In a skillet, cook the ground beef over medium heat, breaking it apart as it browns. Add taco seasoning and cook until fully browned.

Assemble the bowls with crispy potatoes, spiced beef, guacamole, salsa, and cheese.

Return the bowls to the oven and bake for an additional 2-3 minutes until the cheese is melted.

Serve warm with additional toppings like sour cream, jalapeños, corn, and beans.