Toss the diced potatoes with olive oil, salt, and pepper until every piece glistens.

Spread the seasoned potatoes in a single layer on a baking sheet so they crisp instead of steam.

Roast for about 25–30 minutes, flipping halfway, until edges turn golden and crunchy.

Meanwhile, warm a large skillet over medium-high heat and add the ground beef, breaking it apart with a spoon.

Cook the beef until no pink remains and it begins browning around the edges.

Sprinkle taco seasoning over the beef and pour in the water, stirring to combine and simmer until thickened.

Divide the hot, crispy potatoes among four bowls while they’re still steamy.

Spoon the savory seasoned beef over the potatoes to lock in warmth and flavor.

Scatter shredded cheese atop each bowl so it melts slightly from the heat.

Add dollops of sour cream, diced tomatoes, sliced green onions, and olives on top.

Drizzle with salsa or hot sauce if you like extra zing and enjoy immediately.