Preheat your oven to 400°F and line a large baking sheet with parchment paper. Toss the halved baby potatoes with olive oil, salt, and pepper until evenly coated. Spread them in a single layer and roast for 20-25 minutes, flipping halfway through, until golden brown and fork-tender.

While the potatoes roast, heat a large skillet over medium-high heat and add the ground beef, breaking it apart with a wooden spoon. Cook for 6-8 minutes until browned, then drain any excess fat.

Return the skillet to medium heat and stir in the taco seasoning and water. Simmer for 2-3 minutes, stirring occasionally, until the sauce thickens and coats the meat.

Divide the crispy roasted potatoes among four bowls, then top with seasoned taco meat. Add cheese, followed by dollops of sour cream or Greek yogurt, salsa, cilantro, and diced avocado.