1-First, peel, wash, and chop 5 small to medium potatoes into small, evenly sized cubes. Toss them in a large bowl with olive oil, salt, pepper, garlic powder, and paprika until well coated, then cook in an air fryer at 400 degrees for 20 to 25 minutes, shaking the basket a couple of times for even cooking. As an alternative, bake them on a sheet pan at 400 degrees for 30 minutes, stirring halfway through to ensure they crisp up nicely.

2-While the potatoes cook, heat a skillet over medium-high heat and cook 1 pound of ground beef until fully browned, then drain any excess grease. Season the beef with 1/2 teaspoon salt, 1/2 teaspoon pepper, 1/4 teaspoon cayenne pepper, 2 teaspoons chili powder, 1 teaspoon cumin, 1 teaspoon paprika, 1 teaspoon dried cilantro, and 1 tablespoon minced garlic, stirring to combine for that bold Southwestern taste.

3-Once the potatoes and beef are ready, add the potatoes to the skillet and mix them together. Pour 1 1/2 cups of melted microwavable white queso dip over the mixture, then top with fresh cilantro and serve with a scoop of sour cream and pico de gallo for added freshness. Any leftovers can be wrapped in tortillas to make burritos, giving you even more meal ideas.

4-For adaptations, this method works for vegan versions by using plant-based queso, and it’s naturally gluten-free with the right seasonings. Prep time is about 10 minutes, and cook time is around 25 minutes, making it ideal for quick meals.

5-Preheat your tools for even cooking

6-Stir ingredients halfway for the best texture

7-Adjust spices based on your preference