To roast, preheat oven to 400°F (200°C), cube potatoes, toss with olive oil, salt, and pepper, then roast for 25-35 minutes until tender and golden brown, flipping halfway.

Alternatively, to boil, cube potatoes, place in a pot with cold water and salt, bring to a boil, then simmer for 10-15 minutes until fork-tender and drain well.

While potatoes cook, brown the ground meat in a skillet over medium-high heat, then drain excess grease. Stir in taco seasoning and water (if using a packet), simmering for 5-7 minutes until thickened and fully cooked.

Spread cooked potatoes in an oven-safe dish or skillet, then spoon taco meat evenly over them. Generously sprinkle shredded cheese over the meat layer.

To melt cheese, place the dish in the preheated oven for 5-10 minutes until bubbly, or microwave individual servings for 30-60 seconds.

Remove from oven or microwave, let sit for a minute, and serve hot with your preferred toppings.