Preheat your oven to 220°C (425°F). Dice the potatoes into even cubes and soak in cold water for 15 minutes.

Drain and pat potatoes dry. Toss with olive oil, salt, and pepper. Spread on a baking sheet and roast for 30-35 minutes until golden and crispy.

While potatoes roast, cook the ground beef in a skillet over medium heat, breaking it up for 6-8 minutes until browned.

Drain excess fat, stir in taco seasoning, and cook for an additional 2-3 minutes until fragrant.

Prepare toppings: mash avocados for guacamole, and mix in lime juice, diced tomatoes, and salt. Prepare salsa.

Assemble taco bowls with roasted potatoes, spiced beef, guacamole, salsa, and cheese.

Serve warm with optional toppings like crushed corn chips or hot sauce.