Preheat your oven to 400°F (200°C). Toss the diced potatoes with olive oil, red paprika, and salt. Spread in an even layer on a baking sheet and roast for 25-30 minutes until they are crispy, golden-brown roasted potato cubes.

Heat a large skillet over medium-high heat. Add ground beef, breaking it apart, and let sit undisturbed to form dark brown crumbled edges. Drain grease, add taco seasoning and water, and simmer for 3-5 minutes.

In a wide ceramic bowl, lay down the crispy potatoes. Top with the savory beef, then immediately sprinkle shredded yellow cheddar cheese. Frame with shredded romaine lettuce and diced tomatoes. Finish with a mound of sour cream and chopped cilantro.