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Heat the olive oil in a large skillet or pot over medium heat.
Add the halved baby potatoes to the skillet. Season with salt to taste and half of the taco seasoning. Stir well to coat the potatoes evenly.
Cook the potatoes for five to seven minutes, stirring occasionally so they begin to soften and lightly brown.
Add the ground beef directly into the pan with the potatoes. Season with additional salt and black pepper to taste.
Brown the ground beef, breaking it up as it cooks and mixing it thoroughly with the potatoes.
Stir in the can of Rotel with its juices, the remaining taco seasoning, and one third can of water. Stir everything together until evenly combined.
Cover the skillet and cook for about ten minutes, or until the potatoes are fork tender and fully cooked through.
Sprinkle shredded sharp cheddar cheese evenly over the top.
Cover just long enough for the cheese to melt into a gooey layer.
Serve hot and finish with sour cream, pico de gallo, and avocado slices.