1. Begin by peeling and dicing the russet potatoes into small, uniform half-inch pieces. Toss the diced potatoes with oil until every piece is well coated, then season them with salt, pepper, garlic powder, and onion powder. Mix thoroughly to ensure an even coating.

2. Preheat your air fryer to 400°F. Add the seasoned potatoes to the basket in a single layer, working in batches if necessary. Cook for 18 to 20 minutes, shaking the basket vigorously 2 to 3 times during the cooking process. Your potatoes are ready when they’re golden brown and crispy on the outside, with a fluffy interior.

3. While the potatoes are cooking, heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up as it browns, for about 6 to 8 minutes until no pink remains. Drain any excess grease.

4. To the browned beef, add the taco seasoning packet and the water as specified on the package directions. Stir to combine, bring the mixture to a simmer, and cook for 3 to 5 minutes, allowing the liquid to reduce and the beef to become well-coated with the seasoning.

5. Now, it’s time to bring it all together! Layer the crispy potatoes on individual plates or a large serving platter. Top them generously with the seasoned ground beef, then sprinkle the Mexican shredded cheese over the hot beef. Finish off your Cheesy Taco Potatoes with your choice of optional toppings, such as pico de gallo, guacamole, or sour cream.