Preheat your oven to 425°F (220°C) as you prepare the ingredients. Wash and slice the russet potatoes into even wedges, ensuring they’ll roast uniformly. Toss the potato slices in olive oil, sprinkle generously with salt and your favorite spices, then arrange them evenly on a baking sheet. Roast for 45 minutes, flipping every 15 minutes, until they are golden brown and crisp. For extra crunch, increase the temperature to 450°F (230°C) for the last 10-15 minutes.

While the potatoes roast, heat a large skillet over medium heat. Add the ground beef and ¾ of a chopped onion, sautéing them together until the meat browns and the onions become translucent, about 8-10 minutes. Drain any excess grease, then sprinkle in taco seasoning along with ½ to 1 cup of water or beef broth. Let the mixture simmer for 5-7 minutes until it thickens.

In a medium saucepan, melt 2 tablespoons of unsalted butter over medium heat, stirring continuously. Whisk in 2 tablespoons of all-purpose flour until blended, cooking for about 1-2 minutes. Gradually pour in 1 cup of whole milk while whisking, cooking until the mixture thickens, roughly 3-5 minutes. Add in your mild cheddar cheese, stirring until melted and smooth.

Start by dividing the roasted potato slices among individual bowls, creating a hearty base. Top each bowl with the savory taco meat, then drizzle the rich cheese sauce generously over everything.

Brighten up those bowls with a squeeze of fresh lime juice, add diced Roma tomatoes for a refreshing touch, and sprinkle with chopped fresh cilantro. Customize further with sour cream or Greek yogurt, and sliced jalapeños.