Preheat oven to 400°F. Line a sheet pan with parchment paper and grease. Cut potatoes into wedges.
Toss with Roasted Garlic Grapeseed Oil and 2 tablespoons Taco Seasoning. Spread in an even layer on prepared sheet pan. Bake for 40 minutes, flipping halfway through cooking, until tender and crisp.
Meanwhile, heat a 10-inch nonstick skillet over medium-high heat. Add the ground beef and cook until completely brown. Add remaining 4 teaspoons Taco Seasoning and water and bring the mixture to a boil while stirring constantly. Reduce the heat to low and simmer for 5 minutes.
Once potato wedges are done cooking, remove from oven, top with cooked taco meat and cheddar cheese. Return to oven and cook for 5 minutes or until cheese is melted.
Calories 450, Fat 32 grams, Saturated Fat 13 grams, Carbs 44 grams, Fiber 7 grams, Sugar 5 grams, Protein 34 grams, Cholesterol 105 milligrams, Sodium 660 milligrams
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