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Heat the oil in a large deep-sided skillet over medium-high heat. Add the onion and potatoes. Stir to coat. Sprinkle with 1 tablespoon taco seasoning and stir again. Spread the potatoes across the skillet and add 2 tablespoons of water to the pan.
Cover with a lid and let cook for about 10 minutes, stirring every few minutes, and spreading the potatoes out across the pan again. You want the potatoes to be tender and browned on the sides.
Add the peppers and stir to combine. Reduce the heat to medium and continue cooking. Stir every few minutes and add more water, scraping the bottom of the pan, as needed, for about 5 more minutes. When the peppers are tender, transfer the vegetables to a bowl next to the stove.
Add the ground beef to the empty skillet and increase the heat to high. Sprinkle with the remaining taco seasoning. Crumble the ground beef as it cooks. Add a couple of tablespoons of water to the pan with the meat as it finishes cooking. It shouldn't be dry at all.
Return the vegetables to the skillet with the meat. Add the green onions and cilantro. Stir to combine. Serve warm, topped with shredded cheese and additional green onions and cilantro, if desired.