Cheesy Nacho Beef & Potato Bowls

5lb 80oz 2268g 2.27kg potatoes	dice	oil spray	season	bake at 400F for 40min flipping halfway	portion into 8 servings
2 tsp 0.01 l 10 ml ²⁄₃ tbsp 0.042 cup 0.018 pint salt
2 tsp 0.01 l 10 ml ²⁄₃ tbsp 0.042 cup 0.018 pint onion powder
2 tsp 0.01 l 10 ml ²⁄₃ tbsp 0.042 cup 0.018 pint garlic powder
2 tsp 0.01 l 10 ml ²⁄₃ tbsp 0.042 cup 0.018 pint oregano
2 tsp 0.01 l 10 ml ²⁄₃ tbsp 0.042 cup 0.018 pint smoked paprika
2lb 32oz 907g 0.907kg extra lean beef mince		brown until onion translucent	season	mix
1 onion	dice
8 garlic cloves	dice
1 jalapeño	dice
2 taco seasoning packets
600g ³⁄₅kg 1.32lb 21.2oz salsa
160g 0.16kg 0.353lb 5.64oz tomato paste

Prepare potatoes: Start by dicing 5lb of potatoes into cubes
Season and cook potatoes: Add the potatoes to a baking tray with baking paper, spray with light cooking oil spray, season evenly with 1 tsp salt, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp oregano, 1 tsp smoked paprika & mix well with your hands until fully coated.
bake: oven bake at 400F for 40 minutes (flip halfway) until golden brown & crispy.
Cook beef: While the potatoes are cooking, brown 2lb of extra lean beef mince in a large pan over medium-high heat. Add 1 diced onion, 8 diced garlic cloves, and 1 diced jalapeño to the beef mince. Continue to cook until the onion is translucent and the beef is fully browned.
Add seasoning: Stir in the taco seasoning into the beef mixture.
Add salsa and tomato paste: Once the beef is browned add 600g salsa, 160g tomato paste, mix thoroughly until well combined & once cooked set it aside.
Assemble bowls: Equally distribute the crispy potatoes & beef into 8 servings