Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced) for at least 20 minutes.

To a large baking tray lined with baking (parchment) paper, add the potatoes, oil, paprika, garlic powder, salt and pepper. Toss to coat. Spread the potatoes out evenly so they are not overlapping. Use two oven trays, if needed.

Bake for 40–45 minutes or until crisp and golden, turning once halfway through.

To air fry the potatoes, preheat the air fryer to 200°C (400°F). Arrange the potatoes in a single layer in the basket. Air fry for 20–25 minutes, shaking the basket halfway through.

Meanwhile, to make the beef, heat the oil in a large frying pan over medium–high heat. Add the onion and cook for 1–2 minutes until slightly softened.

Add the minced beef, and cook for 3–4 minutes, breaking it up with a wooden spoon.

Add the sweet paprika, cumin, onion powder, garlic powder, oregano, salt and pepper. Cook for 30 seconds.

Add the tomato paste and cook for 1 minute until well combined with the beef and spices.

Add the water and simmer over low heat for 3–4 minutes until most of the liquid has evaporated.

Make the guacamole by placing the ingredients in a medium bowl and stirring to combine. Refrigerate until ready to serve.

Make the salsa by placing the ingredients in a medium bowl and stirring to combine. Refrigerate until ready to serve.

Assemble and serve by dividing the potatoes among four bowls. Top each bowl with the beef mixture, followed by a sprinkling of cheese. Dollop with the guacamole and salsa. Serve with lime wedges on the side.