Loaded Fiesta Potato Bowls

Preheat oven to 425°F (220°C). Peel and slice the russet potatoes into bite-sized pieces. In a large bowl, toss the sliced potatoes with olive oil, onion powder, garlic powder, salt, black pepper, chili powder, and cayenne pepper until evenly coated. Spread the seasoned potatoes in a single layer on a baking sheet.

Bake the potatoes for 45 minutes, flipping them every 15 minutes to ensure even cooking and browning. After 45 minutes, increase the oven temperature to 450°F (230°C) and bake for another 10-15 minutes, or until the potatoes are golden brown and crispy.

While the potatoes are baking, brown the ground beef in a large skillet over medium-high heat. Drain any excess grease. Add the diced yellow onion to the skillet with the beef and cook until the onion softens, about 5-7 minutes. Stir in the taco seasoning according to package directions.

In a separate saucepan over medium heat, combine the cubed Velveeta cheese, milk, and undrained can of Rotel. Stir frequently until the cheese is completely melted and the sauce is smooth and creamy.

Assemble the fiesta potato bowls: Divide the crispy potatoes among serving bowls. Top with the seasoned ground beef, then generously spoon over the creamy Rotel cheese sauce. Garnish with sliced jalapeño, chopped fresh cilantro, a dollop of sour cream, and a dash of hot sauce, if desired.