Directions

1. Preheat the oven to 400°F (200°C). Lightly coat a large baking sheet with cooking spray or line it with parchment paper.
   
   
2. Wash and thinly slice the potatoes using a mandoline or a sharp knife. A mandoline will produce thinner, more even slices that cook faster, while hand-cut slices may need a few extra minutes in the oven.
   
   
3. Arrange the potato slices in a single layer across two baking sheets. Brush lightly with oil and season with salt and pepper. Bake for 15–20 minutes, or until the potatoes are tender and beginning to crisp around the edges. Cooking time will vary depending on the thickness of the slices.
   
   
4. While the potatoes are baking, heat 1–2 teaspoons of oil in a skillet over medium heat. Add the ground beef and cook until browned, breaking it up as it cooks. Stir together the paprika, cumin, cayenne pepper, and salt in a small bowl, then mix the seasoning into the cooked beef.
   
   
5. Transfer all of the baked potato slices onto one baking sheet, layering them slightly if needed. Evenly top with the seasoned ground beef and shredded cheddar cheese. Return the pan to the oven for 5 minutes, or until the cheese is melted and bubbly.
   
   
6. Finish with the chopped tomatoes, green onion, cilantro, and, if desired, a dollop of guacamole or a spoonful of salsa. Serve immediately while hot and enjoy!