Heat the olive oil in a large skillet over medium heat.

Peel and dice the potatoes into small cubes.

Add the diced potatoes to the skillet and cook, stirring occasionally, for about 8-10 minutes, or until they are golden brown and tender.

While the potatoes are cooking, peel and finely chop the onion.

Peel and mince the garlic cloves.

Once the potatoes are cooked, transfer them to a plate and set aside.

In the same skillet, add the ground beef and cook over medium heat, breaking it apart with a spoon, until it is browned and fully cooked through, about 5-7 minutes.

Add the chopped onion and minced garlic to the skillet with the beef.

Cook the onion and garlic, stirring occasionally, until the onion is soft and translucent, about 3-4 minutes.

Stir in the cumin, paprika, chili powder, salt, and black pepper.

Cook the mixture for another minute to allow the spices to become fragrant.

Pour in the beef broth and salsa, stirring to combine everything well.

Bring the mixture to a simmer, and cook for another 3-4 minutes, allowing the liquid to reduce slightly.

Return the cooked potatoes to the skillet and stir everything together to coat the potatoes in the sauce.

Continue cooking for another 2-3 minutes to ensure everything is heated through.

Remove the skillet from the heat.

Shred the cheddar cheese.

Spoon the beef and potato mixture into bowls.

Top each bowl with shredded cheddar cheese.

Squeeze fresh lime juice over the bowls.

Add a dollop of sour cream to each bowl.

Sprinkle chopped cilantro over the top for garnish.

Serve immediately and enjoy your Ground Beef and Potato Taco Bowl.