Preheat your oven to 425°F (220°C). Prepare your baking sheet by lightly greasing it or lining it with parchment paper.

Wash and dice 1.5 pounds of potatoes into ¾-inch cubes, keeping the skins on. Place the potato cubes in a mixing bowl.

Drizzle the potatoes with 2 tablespoons of olive oil and add 1 teaspoon each of chili powder, smoked paprika, garlic powder, and ground cumin, along with salt and pepper. Toss until evenly coated.

Spread seasoned potatoes on the baking sheet and roast for 25-30 minutes, flipping halfway, until golden brown and crispy.

In a skillet, brown 1 pound of ground beef or your protein choice, adding taco seasoning and ¼ cup of water. Simmer for about 5 minutes.

Transfer the crispy potatoes into serving bowls and sprinkle shredded cheese on top, allowing it to melt.

Add the cooked protein or black beans, followed by your choice of fresh toppings.

Finish with sour cream or Greek yogurt and salsa on top, then serve warm.